You know I'm all about easy. This risotto dish was made entirely from a box and salad bar fixings.
The risotto is Lundberg brand Organic Florentine Risotto. This risotto is vegan. You could easily use another one of the Lundberg risottos to make a vegetarian meal. I would pick the Butternut Squash Risotto.
I followed the instructions on the box except used only 3/4 of the seasoning packet to help cut down the sodium, and used 1-1/2 cup of vegetable stock and 1 cup of rice milk instead of 2-1/2 cups of water. The vegetable stock and rice milk add some flavor and creaminess.
From the salad bar at one of my local Whole Foods, I got about 1/3 cup of mushrooms, 1/3 cup of peas, and a handful of the pea shoots. I love the salad bar because everything is already pre-cut. Trader Joe's also sells pea shoots in their vegetable section. Check you local natural food stores for pea shoots as well.
When the risotto was done cooking and I took the pan off the burner to cool, I mixed in the peas and mushrooms because they don't really need to be cooked. I added the pea shoots as a decoration when plating the risotto.
Voila! Quick and easy risotto with lots of beautiful vegetables.
