I really like to menu plan, whether it's days ahead of the next dinner party where I spend hours on the internet searching for the perfect recipes to fit whatever cuisine that tickles my fancy, or mere hours before my imminent meal. Basically I like to know what I'll be cooking and eating.
Such was not the case when I went to visit Mami the other night to help babysit her gorgeous brood of 3. I arrived later than expected due to work commitments and of course I was starving.
I know she had just grocery shopped the previous day, with the evidence lying all around the kitchen. I was excited at the prospect of whipping up something yummy for the kiddies and myself.
But then, the challenge came,I was informed the food stock available is to last for 2 weeks which dismally limited my resources. Other criteria being yummy, nutritious, filling and vegetarian friendly since Mami is a
Pescetarian. After raiding her cupboards and fridge (this is turning out to be very much like a Mystery Box Challenge on Master Chef!), I decided to make a vegetarian pesto risotto, topped with some fried sausage pieces for the kiddos and I, who devour meat like there's no tomorrow. I know the presentation is not fantastic, as I only remember to take a picture after nearly finishing half my portion...ooops
Pesto Vegetarian Risotto Ingredients
- Aborio Rice
- Chopped Broccoli
- Chopped Cherry Tomatoes
- Sliced Red Cabbage
- Shredded Carrots
- Vegetable Stock
- Pesto Paste
- Mixed Spices
- Mixed Herbs
- Pepper & Salt
- Butter
DirectionsMelt butter, add rice, add vegetables and stock, cook until rice is soft with continuous stirring
Add Spices and Pesto paste
Topped with fried chopped sausages and a bit of cheese.
So home alone, too lazy to go shopping and with left overs from hotpot couple nights ago, I decide to see what I can throw together for a dinner for 1.
