Five-Ingredient Risotto

This is going to be short and savory. I just want to get this recipe out there. It's easy, healthy, and delicious. Wait 'til you hear this...

Garden Broccoli Risotto:

1 yellow onion, finely chopped

1 clove garlic, whole but cracked

1.5 cups arborio rice

3 cups chicken broth, give or take

2 cups (1 package) V8 garden broccoli soup

drizzle of olive oil

salt and pep

In a large pan cook the onion and garlic in the olive oil over medium-heat until onions are softened, about 7 minutes. While this is going on, heat the chicken stock in a different pot. Add the rice to the onion mixture and mix well.  This toasts the rice and takes about 5 minutes. Remove the garlic clove. Add the heated chicken broth to the rice mixture one ladle at a time, adding another when it is almost absorbed. Do this until all of the broth is absorbed into the rice stirring rather frequently. In the pot that the broth was in, add the broccoli soup to heat through. One ladle at a time, add the soup to the rice. This should make great risotto, but if you need a little more liquid just add more broth or soup accordingly. 

Once it is all absorbed it will be rich and creamy without actually being either! The soup contains full servings of vegetables and the only source of fat is the olive oil. This risotto is delicious, so simple to make, and good for you!

Word to the Wise: You can add any veggies you want, too. For instance, I added roasted asparagus spears.

Moral of the Story?  This risotto is a must try... Get to it and just do it!