Do you ever have a major craving for veggies?
This happens to me at least once a week where all I want for dinner is a heaping pile of fresh vegetables to chow down on. Mushroom risotto, as I’ve made before here on the blog, is usually one of my go-to dinners in the colder months. But mushroom risotto alone can be quite a heavy dinner and when craving a whole bunch of veggies you want something lighter. I decided to go ahead with making a risotto but a vegetable risotto jam-packed with asparagus, mushrooms, yellow zucchini and 2 types of peas. The result was the perfect mix of sweet and savoury veggies, and because I only cooked the vegetable to al dente the texture of the soft rice and crunchy offered the perfect summer bite.
Classic risotto jam-packed with sweet and crunch summer veggies.
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- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- 8 ounces sugar snap peas
- 5 teaspoons extra-virgin olive oil, divided
- 1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
- 5 cremeni mushrooms, sliced
- handfull of fresh green peas
- 4 3/4 cups organic vegetable broth
- 1/2 cup finely chopped shallots
- 1 cup uncooked Arborio rice
- 1/4 cup dry white wine
- 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
- 1/4 cup chopped fresh chives
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- 2. Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. **** read step 3**** Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.
- 3. While your rice is cooking (about half way of the broth through) place a cast iron skillet on medium low and add 2tsp of butter. Once the butter is melted add all veggies to the skillet with salt and pepper and allow them to cook until al dente.
Adapted from My. Recipes
Adapted from My. Recipes
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