summer risotto
I serve this dish with grilled chicken or fish and a hot crusty loaf of bread & a crisp green salad. WOW! Love this meal!
prep time
cook time
method
Stove Top
yield
8 servings
Ingredients
- 4 1/2 cups reduced sodium chicken broth
- 2 tablespoons butter, divided
- 2 cloves garlic, minced
- 2 - shallots, minced
- 1 1/4 cups arborio rice, uncooked
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup thinly sliced purple onion
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced zucchini
- 1/4 cup thinly sliced yellow squash
- 1/4 cup arugula
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1/3 cup crumbled blue cheese
- 3 tablespoons chopped walnuts, toasted
- - garnish with fresh oregano sprigs
How To Make summer risotto
-
Step 1Bring chicken broth to a simmer in a saucepan, and keep warm over low heat.
-
Step 2Melt 1 tablespoon butter in a 3 quart saucepan over low medium heat. Add garlic and shallot; cook 2 minutes, stirring constantly. Reduce heat to medium; add rice and cook 5 more minutes or until rice is translucent, stirring constantly.
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Step 3Add warm chicken broth to rice mixture, 1/2 cup at a time, stirring constantly. Allow liquid to be absorbed after each addition before adding more broth. Stir in salt and pepper; set aside.
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Step 4Melt remaining 1 tablespoon butter in a large skillet over medium high heat. Add onion and carrot; cook 2 minutes, stirring constantly. Reduce heat to medium; add zucchini and squash. and cook 2 minutes or until vegetables are tender, stirring often. Add vegetable mixture to rice mixture; stir gently. Stir arugula, basil, and oregano; sprinkle with blue cheese and walnuts. Garnish if desired. Serve immediately. 8 servings.
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