Early Summer Risotto with New Garden Vegetables

Need a gluten free side dish? Early Summer Risotto with New Garden Vegetables could be an amazing recipe to try. This recipe serves 4 and costs $2.27 per serving. One serving contains 439 calories, 14g of protein, and 19g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is liked by 19 foodies and cooks. Head to the store and pick up salted butter, baby carrots, red onion, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. It is brought to you by Simple Bites. With a spoonacular score of 47%, this dish is solid. Try Summer Garden Risotto, Shrimp Risotto With Summer Vegetables, and Early Summer Vegetable Wok for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pour stock into a medium pot and set over high heat. Bring to a boil, then lower heat and keep warm.Thinly slice zucchini and carrots on a mandoline or with a sharp knife. Set aside together with the peas.In a large heavy bottomed pot, melt 1 Tablespoon of butter with the oil. When butter is bubbling, add onion and stir to combine. Sauté onions for about 5 minutes until soft and translucent.Add rice all at once and stir thoroughly. You want rice to be completely coated in butter and give each grain a chance to be toasted. This takes about one minute.Add white wine and stir well. Be careful, as it will steam viciously. Cook for another minute or two until most of the liquid evaporates.Add several ladlefuls of hot stock to the rice. Stir well. Keep heat on medium and continue adding stock slowly and stirring thoroughly. Cook for 15 minutes, stirring often. You may need more liquid, in which case, just add more hot water.When the rice grains are tender, but still with a slight bite to them, add the prepared vegetables. Stir gently to combine. Cook for 4 minutes.Tip in the Parmesan, pepper and remaining 2 Tablespoons of butter. Stir to combine, but do NOT over stir, as risotto will become gummy instead of creamy. Taste the risotto and add salt as needed.Lastly, fold in the fresh herbs. Transfer the risotto to a serving bowl, if using, and top with remaining Parmesan and a few additional herbs. Serve with a spoon and enjoy.

 

Step by step:

1. Pour stock into a medium pot and set over high heat. Bring to a boil, then lower heat and keep warm.Thinly slice zucchini and carrots on a mandoline or with a sharp knife. Set aside together with the peas.In a large heavy bottomed pot, melt 1 Tablespoon of butter with the oil. When butter is bubbling, add onion and stir to combine. Sauté onions for about 5 minutes until soft and translucent.

2. Add rice all at once and stir thoroughly. You want rice to be completely coated in butter and give each grain a chance to be toasted. This takes about one minute.

3. Add white wine and stir well. Be careful, as it will steam viciously. Cook for another minute or two until most of the liquid evaporates.

4. Add several ladlefuls of hot stock to the rice. Stir well. Keep heat on medium and continue adding stock slowly and stirring thoroughly. Cook for 15 minutes, stirring often. You may need more liquid, in which case, just add more hot water.When the rice grains are tender, but still with a slight bite to them, add the prepared vegetables. Stir gently to combine. Cook for 4 minutes.Tip in the Parmesan, pepper and remaining 2 Tablespoons of butter. Stir to combine, but do NOT over stir, as risotto will become gummy instead of creamy. Taste the risotto and add salt as needed.Lastly, fold in the fresh herbs.

5. Transfer the risotto to a serving bowl, if using, and top with remaining Parmesan and a few additional herbs.

6. Serve with a spoon and enjoy.

Nutrition Information:

covered percent of daily need