The Meal We've 'Loved to Death'

Risotto con Ceci

I could write love letters to Pasta con Ceci. It’s SO easy, full of flavor, and makes me feel like the ultimate pulled-together-human when I make it on a weeknight. Ceci means chickpeas in Italian, making it an excellent vegetarian main dish. After my daughter’s Celiac Disease diagnosis, we switched to GF pasta. As we likely all know, GF pasta can be unpredictable in bakes or mixed dishes, often becoming mushy. A simple solution: opt for risotto, also called arborio rice. It’s hearty, filling and GF.

I have so many things I want to say about this recipe, so bear with me. First of all, I’ve made this Food 52 Pasta con Ceci dish what feels like a million times. I love it, my family loves it, my relatives love it. It’s a winner. 20 minutes at the stove, a quick simple salad and voila, you have a flavor-filled and impressive weeknight dinner.

I once read this article on Cup of Jo

Joanna Goddard

called “Meals We’ve Loved to Death.” It’s a fun piece with families detailing the easy weeknight dinner they’ve had a million times and are sick of, but also really love. They make a great point that just because your family is sick of it, doesn’t mean someone else’s family would be! So they asked their readers, what is the easiest family meal you’ve loved to death? Side note: the comment section of this article is GOLD. For us, it was Pasta con Ceci - now GF Risotto con Ceci.

I recently saw Caro Chambers share a risotto recipe and talk about Ina Garten’s method of making risotto. My husband is a major risotto purist, but I am obviously in favor of cutting down on weeknight cooking time. This method involves baking your risotto instead of continuously stirring it - and provides you with 40 hands-free minutes. You’re less than an hour away from an amazing weeknight dinner for your whole family!

Ingredients
1.5 cups arborio rice
1 shallot or onion diced
3 garlic cloves, smashed
1 teaspoon kosher salt
3 Tablespoon olive oil
3 Tablespoon tomato paste
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
4 Cups (one 32 oz carton) veggie broth (plus 1 cup water or broth, reserved)
1 15 oz. can garbanzo beans, drained
1 cup grated parmasean (can omit to make vegan)

Directions
Preheat oven to 350 and grab a large saucepan, braiser, or dutch oven, with a lid.

Sauté 3 smashed garlic cloves and 1 diced shallot for 5 minutes. Careful not to burn! Add in 1 tsp kosher salt, 1/2 tsp red pepper flakes, 1/2 tsp paprika and combine fully. Stir in 3 T tomato paste, 1.5 cups arborio rice, and 1 can drained garbanzo beans. Stir until fully incorporated, and add in 4 cups vegetable broth. Stir, cover, and pop in the oven for 40 minutes.

Place the pot on the stove and add 1 cup water or broth and 1 cup parm. Your lid will be very hot! Somehow I always forget this and inevitably grab it and burn myself. Once your lid is carefully set aside, turn on low heat and stir for 2 minutes, until your Risotto con Ceci is creamy and fully mixed. Serve and enjoy!

What easy dinner has your family “loved to death”? Let me know in the comments!