Healthy Dish For The Weak: Veggie Baked Risotto.

I've been on a veggie kick the past two days. Last night's dinner was veggie sushi from Douzo... And tonight's was a recipe I conjured up all on my very own...

Veggie Baked Risotto!

Ingredients:

• 3/4 cup of arborio rice
• 1 small white onion, finely chopped
• 12 asparagus spears, broken in half to remove the bad ends, then cut into half-inch chunks
• 1 small zucchini, chopped into half-inch chunks
• 2/3 cup of shredded carrots
• 1/2 cup of dry white wine
• 2 cups vegetable broth
• 2 tablespoons extra virgin olive oil
• Dash of Kosher salt

Directions:

1. Heat oven to 425 degrees.
2. In a dutch oven, heat oil over medium-high heat.
3. Throw onion, zucchini, asparagus and carrots in the pot. Cook for about 6 minutes, till everything nicely softens up. Add in the dash of salt.
4. Thrown arborio rice and mix in with the veggies for a good minute.
5. Add in wine and let it cook off for another minute.
6. Pour in broth and bring to a boil.
7. Cover with lid, once boiled, and place in oven for 25 minutes.
8. When time is up, take out of oven. Add 1/2 cup of water, stirring to mix.

In just under a half hour you can go from these gorgeous veggies...



To this yummy, creamy-ish vegan dish...



Healthy, quick and low-maintenance... What more could you want?