Finally spring seems to have found its way into our neck of woods. I can see the tiny buds on trees and hopefully they’ll bloom within a week now. Somehow spring makes me very happy — everything is waking from a long slumber and with the harsh winter that we had even people seem to be coming out of hibernation — I mean the heavy jackets, boots and so on.
Today, I’m excited to share with you a dish that is colorful and springy (??) and is inspired from a dish off a specialty menu at the Wynn Resort in Las Vegas.
I’ve never been to Vegas and it is one of the destinations on my bucket list. My ex-manager had a condo in Vegas and she used to take a yearly vacation there. I always thought Vegas was all about the casinos until she told me there are many things to do with kids too like hiking, sight seeing etc.
Vegas is a foodie heaven with plethora of restaurants to dine at and a lot of them fine dining with exquisite menu options. So today I’m trying to put my own spin on one of the dish based on Wynn’s specialty menus created by famous vegan chef Tai Ronnen.
It was a tough call to pick a dish from this menu. But finally decided on making a risotto. Original dish was made with wild mushrooms but since my husband is not a big fan of mushrooms I decided to make it with mixed veggies and add Indian flavors to it.
Also I made the risotto in the pressure cooker to speed things up, but you can make it in the traditional way or even bake it too. I added carrot, green beans and green peas. Add more veggies or skip them altogether — choice is yours. All in all, this is a great quick recipe that is colorful, filling and delicious.