Garden Bounty Risotto Recipe

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Garden Bounty Risotto

Lynette !


Most risottos focus on the rice....this one features the vegetables!

pinch tips: Non-Stick Rice Every Time


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20 Min


40 Min


Stove Top


8 oz
asparagus, trimmed and cut into 1-inch pieces
8 oz
sugar snap peas, trimmed and cut in half
5 tsp
`extra-virgin olive oil, divided
8 oz
zucchini, halved lengthwise and cut into 1/2 inch thick slices
8 oz
yellow squash, halved lengthwise and cut into 1/2 inch thick slices
4 3/4 c
organic vegetable broth
1/2 c
shallots, finely chopped
1 c
uncooked arborio rice
1/4 c
dry white wine
1/2 c
fresh pecorino romano cheese, grated
1/4 c
fresh chives, chopped
1 tsp
grated lemon rind
2 Tbsp
fresh lemon juice
1 Tbsp
unsalted butter
1/4 tsp

Directions Step-By-Step

Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
Heat a large, nonstick skillet over medium high heat. Add 2 teaspoons olive oil to the pan; swirl to coat. Add zucchini and squash to the pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat the remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender,. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until the liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 22 minutes total). Stir in the vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and the remaining ingredients.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Heirloom