Some days, comfort food is needed. I recently had one of those months days.

Gooey bourbon bread pudding, fresh baked bread with melted butter, a decadent mac & cheese or a big gummi bear? All great comfort food choices in my book.

So is this.

When I was a kid eating only grilled cheese, I never would have thought I’d say this. I crave fresh seasonal vegetables. Add garlic, rice and a creamy sauce and you have a delicious comfort food.

Pair it with a fresh spinach salad and a bottle from a recent Napa trip and Mmm, you’ll soon be all smiles.

garlic cream risotto with summer vegetables

serves two

2 tablespoons olive oil
1/2 red onion, diced
3 green onions, sliced thin
5-6 crimini mushrooms, quartered
1 zucchini, sliced into rounds and halved
1/2 cup arborio rice
3 cups  vegetable stock
2 roma tomatoes, chopped
1/2 cup garlic cashew cream (recipe below)

Bring stock to boil, reduce to simmer and set aside. In stock pot, sauté onions, mushrooms and zucchini in olive oil. Add rice, stirring to coat. Add simmering stock – one half cup at a time – stirring after each addition until most of the stock is absorbed.

Remove from heat, add tomatoes and garlic cream, stirring to combine.

garlic cashew cream

1 cup raw cashews, soaked overnight
1/2 cup water
2 cloves garlic, finely minced

Blend or process on highest power. Adjust water to thickness preference.

What are your favorite comfort foods?

I shared this recipe with Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.