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garden bounty risotto

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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

►
(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For garden bounty risotto

  • 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
    salt

How To Make garden bounty risotto

  • 1
    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.
  • 2
    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.
  • 3
    Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  • 4
    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.
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