5 from 20 votes
Early Summer Risotto with New Garden Vegetable & Herbs
This Early Summer Risotto features arborio rice cooked slowly in vegetable stock with fresh garden vegetables like yellow squash, baby carrots, and peas, enhanced with butter, olive oil, and fresh herbs such as basil and thyme. The risotto develops a creamy texture and delicate flavors, finished with freshly grated Parmesan cheese. It highlights seasonal vegetables and herb aromas, suitable as a light main or side dish during summer months.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
people
Calories:
463 kcal
Course:
Main Course
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 463
% 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.