5 cups chicken or vegetable stock
3 Tbsp olive oil
1 onion, chopped
2-3 stalks celery, finely chopped (optional)
2 cloves garlic, minced
2 cups any leftover vegetables, chopped (squash, mushroom, broccoli, leeks, carrots)
Saute the onion, celery, garlic, and rice (and any chopped leftover veggies that are raw) in the olive oil until rice is toasted and veggies are softened. Add the stock one cup at a time and continue stirring as the rice absorbs the liquid. Risotto usually takes about thirty minutes to cook. About 5-10 minutes before the rice is cooked al dente (firm to the bite), add any cooked leftover veggies and anything else you can get your hands on that may make it flavorful—maybe some parmesan cheese or some ground pepper.