Summer Veggie Medley Risotto
Risotto is one of my favorite dishes to make, and I usually always have it on my Holiday menu; but today I thought to myself, why not make a summer-y version? This is one of those dishes that can be a little intimidating to make, because you have to constantly pay attention to it for 30 minutes while cooking through every step, but it is oh-so-worth it when it’s ready! Cheesy, decadent and perfectly paired with any type of protein, enjoy it on the patio this weekend with a glass of crisp white wine!
Risotto tastes great with any type of veggies, choose your own and change it up!
Keeping your broth hot ensures even cooking for the rice.
Arborio rice is an Italian short grain rice, and it is the only grain I suggest using to make risotto.
Risotto becomes al-dente by adding 1 cup of hot broth at a time as it cooks in and softens the rice over a period of 15-20 minutes.
Paying attention to the rice is very important for the perfect risotto!
Fresh herbs are the best for this dish, but don’t forget some salt, pepper and a dash of paprika!
Parmensan heaven!
COST: $$
Prep Time: 15MIN
Cook Time: 30MIN
Serving Size: 4
Tools
Chef’s Knife
Bowls
Large Deep Skillet
Small Pot
Measuring Cups
Ingredients
2 Cups Arborio Rice
2 Cartons Chicken Stock (32oz each)
1/2 Sweet Onion or 1 Shallot, diced
1/2 Yellow Squash, sliced
3-6 Cherry Tomatoes, sliced
4-6 Baby Bella Mushrooms, diced
3 Cloves Garlic, minced
1 Cup Parmesan Cheese
1/2 Cup White Wine
3 TBS Butter
Salt, as desired
Pepper, as desired
Paprika, as desired
Fresh Basil, for plating
Fresh Rosemary
Instructions
1. In a small pot, warm up 2 cartons of chicken stock until hot, but not boiling.
2. In a hot deep skillet pan, melt 2 TBS butter. Add 2 cups dry arborio rice, and coat the rice completely with the butter. Stir and toast for 2-3 minutes, being careful not to burn the rice.
3. De-glaze the skillet with 1/2 cup white wine, lower the heat to medium, then add 1 cup of hot chicken stock from its pot into the skillet of rice and stir. Watch carefully as the stock absorbs, then repeat this step until you have 1-2 cups of stock left, should be around 15 minutes.
*it’s important to not walk away from this dish while it’s cooking. Stirring the rice and chicken stock is key, so it doesn’t stick to the bottom of the pan and burn.
4. Test the rice periodically, the finished product should be sticky and just a little al-dente, but not completely soft. When ready, add in the veggies, garlic and spices. Stir thoroughly, then continue to add the remaining stock until finished.
5. Once rice is cooked, remove from heat and add the fresh rosemary and Parmesan cheese.
6. Top with fresh basil, Parmesan and a protein if you’d like. Enjoy!
Check out the follow-along video on my Instagram Highlights! @onmyplatetonight
Yum!
