Early Summer Risotto with New Garden Vegetable & Herbs

Name: Early Summer Risotto with New Garden Vegetable & Herbs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 people
Ingredients: 4 cups vegetable stock; 2 small yellow squash; 4-6 baby carrots; 1/2 cup new peas; 3 Tablespoons salted butter; 1 tablespoon extra virgin olive oil; 3/4 cup diced onion; 1 cup arborio rice; 1/4 cup dry white wine; 1 cup freshly grated Parmesan cheese; salt; 1/4 teaspoon Freshly ground white pepper; 2 Tablespoons chopped fresh basil; 1 teaspoon fresh thyme leaves

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 people
Calories
463 kcal
Course
Main Course

Early Summer Risotto with New Garden Vegetable & Herbs

Nicole Henderson

Report

The first time through this recipe may seem a little fastidious, but I encourage you to practice, and soon you'll be making it from memory for a quick and comforting weeknight dinner.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

4 cups vegetable stock
2 small yellow squash (or 4 baby ones)
4-6 baby carrots scrubbed
1/2 cup new peas shelled
3 Tablespoons salted butter divided
1 tablespoon extra virgin olive oil
3/4 cup diced onion I like to use red
1 cup arborio rice
1/4 cup dry white wine or vermouth
1 cup freshly grated Parmesan cheese
salt to taste
1/4 teaspoon Freshly ground white pepper black works too
2 Tablespoons chopped fresh basil
1 teaspoon fresh thyme leaves

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

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.

Nutrition Information

Show Details

Calories 463kcal (23%) Carbohydrates 53g (18%) Protein 15g (30%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 44mg (15%) Sodium 1410mg (59%) Potassium 448mg (13%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 2770IU (55%) Vitamin C 27.2mg (30%) Calcium 309mg (31%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 463 kcal

% Daily Value*

Calories	463kcal	23%
Carbohydrates	53g	18%
Protein	15g	30%
Fat	19g	29%
Saturated Fat	10g	50%
Cholesterol	44mg	15%
Sodium	1410mg	59%
Potassium	448mg	10%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	2770IU	55%
Vitamin C	27.2mg	30%
Calcium	309mg	31%
Iron	3.2mg	18%