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Vegetable Risotto

May 25, 2009

So as I have said before, I’ve gotten into Cook Yourself Thin on Lifetime.  Early in the season they made a Risotto with Spring Vegetables that looks wonderful, so I decided I’d make some myself with a few changes to make it more something I wanted to eat.  Hmm, I’m starting to see a theme in the vegetables I put in stuff.  Carbonara, other pastas, fried rice…

Ingredients

  • 1 tablespoon olive oil
  • 1/2 a medium onion, diced
  • 1 clove garlic, chopped
  • 2 medium zucchini, diced
  • 1/4 cup scallions (the white part)
  • 4 1/2–5 cups low-sodium chicken or vegetable broth
  • 8 oz. baby bella mushrooms, rough chopped
  • 1/2 cup frozen peas, thawed
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 1/2 cups short-grain rice (Arborio or Carnaroli)
  • 1/2 cup dry white wine
  • 1/4 teaspoon pepper
  1. Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes.
  2. Add the garlic and cook 1 minute.
  3. Add the zucchini; turn the heat to medium-low, and cook until softened and lightly browned, 18 to 20 minutes.
  4. Meanwhile, bring the 5 cups stock to a simmer in a saucepan.
  5. When the zucchini is cooked, stir in 1/2 teaspoon salt and the mushrooms and scallions.
  6. Add the butter and the rice, increase the heat to medium-high and cook, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes.
  7. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute.
  8. Add 1/2 cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes.
  9. Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17 to 20 minutes.
  10. The rice mixture should bubble away at a good clip. (You may not use all of the stock.) Stir in the peas and Parmesan cheese and season with the remaining 1/4 teaspoon salt, and the pepper.

Printable version.

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