June 20, 2008
Mixed Vegetable Risotto
I love risotto, but I don't make it that often. It's good, but with the cheese and the white arborio rice element it's a bit on the heavy side if you're trying to eat more healthily. (I've been trying to experiment with a brown arborio rice, but I haven't had much luck. We'll get back to that another time.) However I'm a firm believer in everything in moderation and sometimes you just want a good risotto!
Another element of this dish is the vegetables. I had a bunch of things on the verge of being unusable so I decided a vegetable risotto was just the thing to utilize them! This dish is creamy, delicious and oh so easy. It's just right when you want to just splurge a little, with a little healthy on the side!
What You'll Need:
Extra virgin olive oil
3-4 scallions, chopped
1 cup of carrot, cut into rounds (Note: I used yellow carrots, but you can use whatever type of carrot you have on hand.)
4 button mushrooms, chopped
Freshly ground black pepper
1 cup of arborio rice
1 cup of green peas (Note: I normally used frozen, but I used fresh this time around.)
1 cup of corn kernels
Broth or water (Note: I usually start out with broth and then use water with each additional addition. You can use chicken or vegetable broth.)
1-2 ounces of goat cheese
1-2 ounces of Parmesan, grated
In a large skillet or pot sauté scallions, carrot and mushrooms with a pinch of sea salt and some freshly ground black pepper until the carrot is just tender. Next stir in the arborio rice and cook for 1-2 minutes stirring frequently. Add peas, corn and enough broth or water to cover the ingredients and bring to a quick boil. Reduce heat to simmer and cook, stirring occasionally until arborio rice is tender. You will most likely have to keep adding liquid to the pan as it cooks. Don't worry if you have to add more liquid, this is a normal step in the process of making risotto. (Note: If you use broth and it's salted then cut back on the sea salt.)
Once the rice is soft remove from heat an stir in cheese until melted. Let risotto sit for 5-10 minutes and then serve.
Notes: Any vegetable will work that you like. Risotto makes great leftovers too!
Posted by Dianne at June 20, 2008 8:46 AM
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Oooh! looks good!
Posted by: Allie at June 20, 2008 10:10 AM
This looks delicious! Perfect for summer!
Posted by: Erin at June 20, 2008 1:24 PM
It's fun to take seasonal things and make something fabulous with them! :o)
Posted by: Dianne at June 21, 2008 2:44 PM