Clean Out the Fridge Almost-Risotto

This recipe is part of my “cooking for calming” repertoire. Chopping mountains of carrots, onions, and garlic puts me into a Zen-like state. Listening to the sizzle of veggies and alliums soothes me. The scent of blooming spices is a balm for my soul.

I was recently trying to explain my cooking style to someone, and he said, “Oh you prefer jazz to symphony.” Yes! 100%!

My Kitchen Riff goes something like: Open the fridge. Select some carrots, wilted broccoli, a nub of ginger, and a few roasted garlic cloves in oil. Slide over to the pantry. Seize cans of cannellini and tomatoes and pick up some orzo. Chop. Saute. Sizzle. Serve.

To read my full essay on cooking for calming, visit my Substack: Turn The Paige.

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Clean Out the Fridge Almost-Risotto

Ingredients

2 Cups diced whatever vegetables you have on hand – onions, carrots, broccoli—really anything that’s not too starchy like a potato.

2-3 Tablespoons “flavour”— grated ginger, minced garlic, chopped hard herbs like rosemary or thyme—if you don’t have any of these on hand, use 2-3 teaspoons of dried spices to compliment your veg.

1 Can diced tomatoes + their juices

2 Cups orzo or any white rice you have on hand

1 Can of beans—cannellini work well, garbanzos are fine, pinto, kidney…

Zest of 1 lemon

Directions

Sauté the vegetables in a little olive oil until just starting to soften. If they start to stick to pan, add a little water and scrape up the brown bits.

Add the 2-3 Tablespoons of “flavour” and stir through the veg, cooking 1-2 min until warm and fragrant.

Add the tomatoes and their juices. Fill the empty tomato can with water and add that to the pot. Then add the orzo or rice.*

Let that all bubble together until the orzo or rice is almost cooked 7-10 minutes. If it seems too dry and not quite cooked, add a little more liquid (see note below). Add the beans. Stir through. Then finish cooking the orzo/rice 1-2 more minutes until all the water is absorbed. You should have a loose risotto-like consistency.

Zest lemon on top and serve.

This is endlessly adaptable with different combinations of vegetables. You can add pre-cooked leftover chicken or pork instead of beans. If you have a little parmesan or Grano Padano, grate it on top. If you have some Feta, crumble that in. Not a tomato fan? Use chicken stock instead.

This is jazz, not a concerto. Riff to your heart’s content.

* Note: Some rice requires more water. If water is absorbed and rice isn’t cooked through, add more water in ¼ cups until it’s finished cooking.