Foodie Friday : Tuna Risotto & Roasted Veggies

I’m not a huge fan of rice but I do love a good risotto! It’s a bit more hands-on in the making than regular rice, but I think it’s so worth it for that creamy goodness.

I just want to pick those yummy-looking vegetables right off the screen and pop them in my mouth!

Chop the onion and sauté on medium heat with some olive oil until it starts to brown. Add the rice, stir til the rice is coated with oil. Add enough chicken stock* to cover the rice. Season with garlic powder (to taste). Depending on the sodium content of your stock, you may want to add a bit of salt. Cook on low-medium heat, stirring frequently. The rice will slowly absorb the chicken stock, add more each time the liquid is almost gone. Taste-test when the rice looks done, it’s done when it is creamy instead of crunchy! When the rice is done, drain the tuna and stir it into the rice.

*You can also use water, but if you do use water, you will need to add more salt.

Preheat the oven to 425. Line 2 large baking sheets with foil. Place broccoli on one sheet and carrots/cauliflower* on the other. Drizzle with olive oil and sprinkle with garlic powder and salt. Roast for 15-20 minutes, stirring halfway through. (You will probably want to keep an eye on it after 12-15 minutes, especially if your oven is inconsistent!)

*I use frozen cauliflower. You can put it into the oven frozen, no need to thaw first!

Makes about 10 servings.