This was a really lovely risotto recipe from Bon Appetit that can be used as a meal itself, or as a side. The original recipe called for more fresh herbs than I had on hand, and I would definitely recommend using them if you have them, but dried worked well. I thought the leeks were a really nice, mild flavor. We will definitely do this one again!
Now that the weather is starting to improve, I come in from the barn later in the evening and would rather have something convenient for dinner. Something that doesn’t end up being a handful of pretzels. I haven’t done this in a while, but it made sense to start trying out recipes for freezer meals (the challenge being they have to be adaptable for my diet – mostly stick to AIP). This was a winner that I took from several techniques to get something that worked. There is dairy in it, but cheese has been my hardest thing to give up, and I find if there is NO other dairy for a while, it works. This comes together quickly, it’s very good, will freeze well, and is modified for AIP.