Tomato-Okra Risotto

Okra is a contender for best vegetable ever...you can fry it, steam it, sautee it, boil it, etc. I once grew 40 different kinds of okra because I'm such a fan. Enjoy okra in today's risotto!

Tomato-Okra Risotto

Serves: 2

Prep Time: 5 min

Cook Time: 25 min

Ingredients:
4 oz risotto rice
shredded mozzarella
okra (cut)
2 cups tomato juice
basil olive oil

Method:
Coat bottom of pot w/oil. Pour in rice, let it fry for 2 minutes to open kernels. Slowly pour about 1/2 cup tomato juice into pot. Stirring continuously, slowly add remaining liquid throughout process, as rice absorbs liquid. In last 10 minutes, add okra and shredded cheese, stir. Serve hot.

Enjoy!


Okra risotto is at the bottom of the photo.