Ever have one of those days where you don't want to eat meat, you want to try to be as healthy as possible, you have a ton of veggies in your refrigerator that are on their way to the garbage if you don't eat them, and you need to think of a decent meal to feed your family? This happens to me about once a week. Well this recipe is a perfect way to get what you want on those type of days. This meal fills the void in so many ways; in your belly, at your table, in your daily food triangle. It's creamy without using cream, it's salty without using salt, and it's even better the next day.
Risotto Primavera
The risotto should be started first as it takes the longest to make. Start by melting butter in a saucepan. Then add the arborio rice and coat with butter. Then you will begin to add the chicken broth. The trick with risotto is adding the liquid in small amounts and continuously stirring it till the liquid has absorbed into the rice and then repeating the process till all the liquid is used. This method lets the rice absorb almost much liquid as possible making the rice very plump and starchy, giving it a creamy texture without using any cream! (My favorite part.)
You can pretty much substitute any of the vegetables for whatever you have in the refrigerator. This recipe is super versatile. This day I had broccoli, zucchini, yellow squash, onions, grape tomatoes, and mushrooms. Chop up all the vegetables. The broccoli should be steamed till a fork can easily penetrate it.
The rest of the vegetables will be sautéed in a large pan with oil and garlic. The vegetables will cook the whole time the risotto is being made. Keep the lid on the vegetables and stir every once in a while. You want all the liquid to escape from the veggies and you want them to become limp and soft. Once the broccoli is done add it to the veggie mixture. Half way through the cooking process, add the white wine to the vegetable. Recover and continue cooking.
Once the risotto is done add to the vegetable pan and mix with the heat turned off. Also add cheese at this time if you want to. I added parmesan. You can also add red pepper flakes if you want a little heat to your dish. Squeeze lemon juice over top to give it a fresh zing. Serve warm. Bon Appetit!
Risotto Primavera
Makes: 4 servings | Prep Time: 5 minutes | Cook Time: 45 minutes
Ingredients
2 tbs butter
1 cup arborio rice
2 1/2 cups chicken broth
1 whole broccoli head
1 whole yellow squash
1 whole zucchini
1/2 pint grape tomatoes
1 whole yellow onion
1 qt white mushrooms
2 tbs olive oil
3 cloves garlic, minced
1/2 cup white wine
1/4 cup parmesan cheese
1/4 tsp red pepper flakes
juice from half a lemon
*You can replace any or all of the vegetables with whatever you have in the refrigerator.
1. Start by melting butter in a saucepan. Then add the arborio rice and coat with butter. Then you will begin to add the chicken broth. The trick with risotto is adding the liquid in small amounts and continuously stirring it till the liquid has absorbed into the rice and then repeating the process till all the liquid is used.
2. Chop up all the vegetables. The broccoli should be steamed till a fork can easily penetrate it.
3. Heat olive oil and garlic in a large saucepan. Add the rest of the vegetables, minus the broccoli that is cooking separately, to the saucepan and saute. The vegetables will cook the whole time the risotto is being made. Keep the lid on the vegetables and stir every once in a while. You want all the liquid to escape from the veggies and you want them to become limp and soft. Once the broccoli is done add it to the veggie mixture.
3. Half way through the cooking process, about 20 minutes in, add the white wine to the vegetables. Recover and continue cooking.
4. Once the risotto is done, add to the vegetable pan and mix with the heat turned off. Also add cheese at this time. You can also add red pepper flakes if you want a little heat to your dish. Squeeze lemon juice over top to give it a fresh zing. Serve warm.
This meal is even better reheated!
