One Pot Risotto

I love Ina Garten! It is no secret in my house as I have every one of her books and I constantly watch her shows for inspiration. We recently read about her cooking with designer and longtime fan, Daniel Roseberry, in the New York Times. We had to watch the episode and get a preview of one of her recipes from her new book, Go-To Dinners.

The meal was a one pot risotto. I am telling you now that I will never make another risotto recipe as this one was easy and so delicious. She started with shallots and asparagus in olive oil. After cooking the two ingredients in stages, you removed the vegetables from the Dutch oven and set them aside. I added olive oil and the risotto to the same pot followed in a few minutes with simmering chicken stock and saffron. After thirty-five minutes in the oven, you put the vegetables back into the pot along with white wine, parmesan cheese and butter.

It was so comforting and the perfect dish for a Fall evening. We plan to use the leftovers to be a side with a steak. We cannot wait for the next meal!