So I make risotto. A lot. Once I figured how easy it was to make (assuming you pay attention to your pot) I was in love. Count the chopping on ingredients and all it’s probably a 45 minute meal, but one well worth it. I love that you can pretty much make as much or as little as you want–I opt for more because it’s great as left overs. Some recipes use cream and lots of butter, but (forgetting about the mass of white rice) I think mine’s pretty healthy. One of my favorite things is in addition to the normal onion and garlic, you can really chock it full of veggies. Almost all of my risotto recipes end with some greens being stirred in at the last minute. Spinach is one of my favorites, but I also love kale, chard, mustard greens, and in this case Bok Choy.