by Megan Winfrey

There's almost nothing better than a one-pan-dinner. We're all living hectic lives, and the last thing we need is more dishes to do. I'd say at least four nights a week are one-pan-dinner nights at our house, and I am so OK with that. Minimal ingredients, minimal clean-up, big flavor and nutrients. Can't beat that.

Red Wine Risotto with Cherry Tomatoes & Broccoli

• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/3 cup butter
• 1 1/2 cups uncooked arborio rice
• 1 cup good red wine
• 4 cups chicken or vegetable broth
• 3 cups broccoli florets
• 2 cups cherry tomatoes, halved
• 1/2 cup parmesan cheese, grated
• salt and pepper

In a dutch oven, melt the butter over medium-high heat. Add the onions and garlic and sauté for 2-3 minutes. Add the rice and stir for 1 minute or until the rice is glossy and beginning to toast. Stir in the wine and cook until it is absorbed, about 2 minutes. Stir in the rest of the ingredients and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender. Salt and pepper to taste. Let stand, uncovered, for 10 minutes before serving. Top with grated parmesan cheese, and enjoy! This recipe makes great leftovers.