The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back monthly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca
We’re university students. Between work, classes, and everything else life throws our way, it’s hard to find the time to cook. But hopefully this recipe will make it a little easier. Here is a low-energy meal that tastes good, feels good, doesn’t break the budget, and makes for great leftovers during the week. Risotto may sound fancy and intimidating, but this recipe makes it simple and achievable for just about any cook. Say thank you to my great-aunt for this one!
Serves: 4-5
Prep Time: 10 minutes
Cook Time: 40 minutes – 1 hour
Ingredients:
1/4 cup butter
2 cloves garlic
1 ½ cups chopped vegetables (fresh or frozen)
1 ½ cups coarsely chopped mushrooms
3 ½ cups vegetable broth
1 cup rice
1/4 tsp marjoram
1/2 tsp basil
1/2 cup shredded cheese (preferably parmesan)
Salt and pepper to taste
Optional:
Feel free to add your favourite protein of choice!
Method:
- Start by melting the butter in a pot or high-walled pan over medium heat, stirring occasionally. Then add chopped garlic and cook until fragrant.
- Add your vegetables and mushrooms of choice, stirring to coat them in the melted butter. Personally I like to use carrots, leaks, peas, and cremini mushrooms, but choose your favourites. It’s a very flexible recipe!
- Add 1/2 cup of vegetable broth, then cover the pot and leave it to cook for about 5 to 8 minutes, until the vegetables begin to feel soft.
- Now add the rice, marjoram, and basil, and mix well until combined.
- Gradually pour in the vegetable broth, about 1 cup at a time, waiting until the liquid is absorbed before adding the next cup of broth. Stir occasionally. The mixture should be thick and creamy, but not too sticky. If it feels too sticky or dry, add a small amount of water or broth.
- Once most of the liquid is absorbed by the rice, mix in the shredded cheese, then season with salt and pepper to your liking.
- Enjoy!
Elyssa is a BSc student, pursuing studies in Physical Geography while also entertaining her creative side within the visual arts. She is currently the Creative Director here with the Cascade. Having previously been an Illustrator, Production Assistant, and Production Manager, she's been around a while. In her free time she can often be found knitting and watching reruns of outdated shows from the 80s.
