garden bounty risotto

Name: Garden Bounty Risotto
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 8 ounce(s) asparagus, trimmed and cut into 1-inch pieces; 8 ounce(s) sugar snap peas, trimmed and cut in half; 5 teaspoon(s) `extra-virgin olive oil, divided; 8 ounce(s) zucchini, halved lengthwise and cut into 1/2 inch thick slices; 8 ounce(s) yellow squash, halved lengthwise and cut into 1/2 inch thick slices; 4 3/4 cup(s) organic vegetable broth; 1/2 cup(s) shallots, finely chopped; 1 cup(s) uncooked arborio rice; 1/4 cup(s) dry white wine; 1/2 cup(s) fresh pecorino romano cheese, grated; 1/4 cup(s) fresh chives, chopped; 1 teaspoon(s) grated lemon rind; 2 tablespoon(s) fresh lemon juice; 1 tablespoon(s) unsalted butter; 1/4 teaspoon(s) salt

(1 RATING)

7 Pinches

Lynette C

Gulf Breeze, FL

Updated on Jul 3, 2016

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

Rate

No Image

prep time 20 Min

cook time 40 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make garden bounty risotto

Step 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.

Step 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.
Step 3

Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes