Early Summer Risotto with New Garden Vegetable & Herbs
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Calories
463 kcal
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Course
Main Course
Early Summer Risotto with New Garden Vegetable & Herbs
Description
Early Summer Risotto with New Garden Vegetable & Herbs is prepared by slowly cooking arborio rice in hot vegetable stock, stirred frequently to release starch and achieve a creamy consistency. Sautéed onions in butter and olive oil provide a tender base while slices of yellow squash, baby carrots, and fresh peas add seasonal freshness and texture. White wine is added early to deepen flavors, and fresh herbs like basil and thyme are stirred in towards the end with grated Parmesan cheese to enrich the dish.
The resulting risotto is creamy with tender grains and soft vegetables, accented by the brightness of fresh herbs. The use of fresh seasonal produce highlights lighter, garden-inspired flavors suitable for early summer meals.
This risotto serves well as a standalone vegetarian entrée or paired with simple proteins. The texture should be creamy and slightly loose, allowing for spooning onto plates.
Ingredients
- 4 cups vegetable stock
- 2 yellow squash or 4 baby ones, small
- 4-6 carrot scrubbed, baby
- 1/2 cup peas shelled, new
- 3 Tablespoons butter divided, salted
- 1 tablespoon extra virgin olive oil
- 3/4 cup onion I like to use red, diced
- 1 cup arborio rice
- 1/4 cup white wine or vermouth, dry
- 1 cup Parmesan Cheese freshly grated
- salt to taste
- 1/4 teaspoon ground white pepper black works too, freshly ground
- 2 Tablespoons basil chopped, fresh
- 1 teaspoon thyme fresh leaves
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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