*Pasta Risotto inspired by Bon Appetit January 2016 issue.
Category: Main Dish
Cuisine: not set
1 can chickpeas (drained + rinsed)
1 head cauliflower (cut into florets (can sub broccoli if I used green Cauliflower)
2 tablespoons olive oil
salt + pepper
1 cup mixed fresh herbs (I use basil (parsley dill + oregano))
2 tablespoons butter (use vegan butter for vegan version)
2 tablespoons olive oil
1/2 small sweet onion (chopped)
4 cloves garlic (left whole)
1 cup dry white wine
1 pound short cut pasta
5 1/2 cups chicken or veggies broth (I prefer to use chicken
3/4 cup fresh grated parmesan cheese + more for topping (
1/2 cup fresh basil + more for topping
2 cups fresh baby kale
4-5 poached or hard boil eggs (optional)
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