Made this and had it as leftovers for three days! It was great fresh, cold for lunch, and then reheated in a skillet with some of the leftover prosecco and a splash of water. Coincidentally, finished it up on national prosecco day! I didn't add the cheese because 1) didn't have any and 2) didn't need it, came out perfectly creamy and salty. Also just made the gochujang chickpeas linked- definitely my new favorite quick meal/snack. Thank you for more hit recipes!!!
Hearing this makes me SO happy! This recipe is one of my favs and I am so glad you made it! (Also the leftovers it makes are always bomb) Thanks for taking the time to leave a comment!
Made this and had it as leftovers for three days! It was great fresh, cold for lunch, and then reheated in a skillet with some of the leftover prosecco and a splash of water. Coincidentally, finished it up on national prosecco day! I didn't add the cheese because 1) didn't have any and 2) didn't need it, came out perfectly creamy and salty. Also just made the gochujang chickpeas linked- definitely my new favorite quick meal/snack. Thank you for more hit recipes!!!
Hearing this makes me SO happy! This recipe is one of my favs and I am so glad you made it! (Also the leftovers it makes are always bomb) Thanks for taking the time to leave a comment!
So excited about this one. Welcome to substack!!!
I love making risotto - it’s the right balance of keeping me focused without being stressful. Can’t wait to try this recipe 😍
omg same same same - hope you like this version of it!