Sunshine Risotto
When you save the ingredients for a favorite summertime meal in your freezer and spice rack, it becomes a sunny midweek, midwinter one. Learn to make Sunshine Risotto from fresh or frozen vegetables.
The risotto recipe I share this week in my Twice as Tasty column for the Flathead Beacon started out as a from-the-freezer meal. It tastes of summer, but the grated and frozen summer squash, burst yellow tomatoes, and dried basil and parsley aren’t nearly as photogenic as fresh, barely cooked tomatoes and thin slivers of fresh squash and herbs. I altered my original recipe just so I could…
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