Poor skunk's risotto

Poor skunk's risotto is a dish made by True Name and May Then My Name in Mitzvot. It is essentially a rice porridge (congee, juk, etc.) flavored to the tastes of someone who grew up in Colorado made with cheap ingredients.

Recipe

• 1/4–1/3 cup white rice (more rice makes for a thicker dish)
• 2 cups stock (chicken, veggie, whatever)
• 1 small yellow onion, diced
• A protein such as chicken breast, seitan, or fried tofu cut into small chunks
• Veggies such as string beans, carrots, celery
• 1/4 cup grated aged cheese such as parmesan, asiago, or gruyère

Combine everything but the cheese in a medium sauce pan and bring to a boil. Immediately turn down to a simmer and place a lid mostly covering the pot. Simmer for half an hour, stirring every five minutes. Remove from the heat and stir in the cheese.

Makes 2-3 servings.

Note: some veggies and proteins cook faster or slower, so you may wish to stagger adding them. For instance, carrots go in at the start, onions halfway through, tofu just at the end. If, however, you add everything at the beginning because you are a tired woman trying to get by on a public school teacher's wages in a capitalist society, just waiting until you can log on and be a skunk on the internet, no one will fault you.