The other night, David and I enjoyed a simple vegetarian dinner brought to us by local farms, Crystal Organics and Love is Love.  Nothing fancy, yet so delicious.  Here’s what we ate:

Roasted carrots, beets and sweet potatoes

Sautéed Savoy Cabbage

• 1 lb. head of cabbage, coarsely chopped into strips (cut off the end and any wilting outer layers)
• 1 tablespoon butter
• 1 teaspoon balsamic vinegar
• 1 teaspoon honey
• s&p

Heat butter in large pan on medium heat.  Once melted, add cabbage, turn heat to medium-low and cover.  Cook for 20 minutes, stirring occasionally.  Cook until tender enough for your liking.  Before serving, add honey and balsamic vinegar to warm pan with cabbage.  Toss to coat.  Sprinkle with s & p

Risotto with sautéed onions and parmesan cheese

• 1 cup aborio rice
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cups vegetable broth
• parmesan cheese
• salt & pepper

As I’ve said before, risotto can be as simple or as complicated as you want to make it.  For this dinner, I just chopped an onion, sautéed it with 1 tablespoon of olive oil, for about 5 minutes on medium heat.  Add 1 cup aborio rice (risotto) to pan and stir for one minute.  Lower heat to medium-low.  Add one cup chicken broth, stir.  Add broth as it evaporates, one cup at a time, and stir occasionally so rice doesn’t burn.  (You’ll use about 4 cups of broth total.)  If you’re not going to be near the stove, put the heat on low to ensure that it won’t burn.  Add s & p to taste.  Sprinkle with fresh parmesan cheese before serving.

Enjoy!

(We used the leftover risotto for dinner the following night, with cooked sausage.  Just heated the sausage on the stove and added risotto to the pan.  Great flavors as the sausage seeps into the risotto.  It made sort of a sausage-risotto cake.  Pretty yummy for a last minute dinner.)