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This week’s Craving Ellie in My Belly was Garden Risotto and was chosen by Jessica of A Singleton in the Kitchen.

I love risotto, so I was psyched to make this. It turned out great and was a nice light dinner filled with lots of yummy vegetables, and also made for great lunch leftovers.

I did make some changes to the original recipe:

1. I added garlic, mushrooms, and 1 teaspoon of dried thyme. This was all sauteed, along with the onion.
2. I blanched the asparagus in the chicken broth before I started cooking the rice, instead of using the microwave.
3. I added additional cheese of course, about 1/2 cup parmigianno total.

I ended up using about 6 cups of my homemade chicken stock and just added it by the ladleful until the rice was al dente. It took about 20-25 minutes to cook.

Before:

After:

I wish I had more leftovers to eat! This was such a pretty dish this week with all those eye popping green vegetables.

Sorry this post is so short. I just spent a long overdue hour at the gym and I am tired and ready to sink into bed. I can’t wait to see what all my other CEiMB girls thought of this one.