Garden Fresh Vegetable Risotto

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This recipe is a great way to make sure the family gets their vegetables in a delicious way! All of the colorful vegetables make a nice presentation for your dinner table.  This risotto makes a wonderful meal when served along with a salad, but if you have men in your life that ask “where’s the meat,” serve a grilled chicken breast along side.

Garden Fresh Vegetable Risotto

Course: Main Course
Cuisine: Italian
Servings: 6

Ingredients

  • 3 Tbsp olive oil
  • 1 leek rinsed well - use white and light green part only, minced
  • 1 cup mushrooms chopped, baby bells work best
  • 1 carrot peeled and chopped into 1/2 pieces
  • 1/2 cup asparagus chopped
  • 1/2 cup sugar snap peas or french green beans
  • 1/2 cup roasted red peppers chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 6 cups chicken broth
  • 1/2 cup dry white wine
  • 1 1/2 cups Arborio rice
  • 2 Tbsp fresh parsley minced
  • 1/2 cup parmesan cheese freshly grated

Instructions

  • Add 1 Tbsp olive oil to a sauté pan.  When warm, add the leeks and sauté for about 5 minutes.
  • Add the mushrooms and cook for 3 minutes.
  • Add the carrots, asparagus, and peas/beans and cook for another 3-5 minutes.
  •  Add the roasted red pepper and sauté for one minute.
  • Season with salt and pepper, set aside.
  • In a small saucepan, heat the broth and wine until boiling - lower heat and keep warm.      
  • In a large 4 quart saucepan, heat the remaining 2 Tbsp of olive oil and add the rice.  Stir well (about 1 minute) until rice is coated.
  • Add 1/2 cup of broth mixture and continually stir until the broth is absorbed.
  • Repeat this process 1/2 cup at a time until almost all broth is used - reserve 1/4 cup.  
  • KEEP STIRRING!
  • Taste rice to make sure it isn't hard or crunchy. A little boiling water can be added if rice doesn't have a nice, creamy consistency.
  • Add the last 1/4 cup of stock to the vegetables and heat over low heat until vegetables are warmed through.  
  • Turn off heat and add parsley and parmesan cheese.
  •  Stir and add to risotto.

Notes

Pass around additional grated parmesan cheese at the table.

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The finished product!

 

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