Risotto 2 Ways

Got two different tastes to feed? Try making risotto and mixing in the ingredients - right at the end in each individual serving bowl.

On the left (mine), with parmesan cheese, portabello mushrooms, kale and grape tomatoes. (I just tossed the vegetables over medium heat with olive oil and cracked pepper for about 3 minutes)

On the right (his), with soy chorizo and crumbled feta cheese. (Heat the chorizo in the pan after you take the vegetables out.)