The key to risotto is keeping it creamy. It should glide off the back of the spoon, not stick or run. It's a science and one I admittedly haven't mastered. In my book, taste goes a lot farther than precision.
Seeing that episode made me want risotto. So when I saw this recipe in a recent Cooking Light, I thought this would be a perfect way to get both my risotto fix and use up some of those CSA veggies. I stayed pretty true to the recipe, just leaving out the asparagus and switching out basil for the chives. I also opted to cut my veggies a little smaller than the image on CL's website.
Everyone really liked it. Sawyer can now say he's had risotto (and liked it). Colin liked it too and I enjoyed hearing him pronounce risotto! I served it as part of a vegetarian dinner, with this being the main feature. You could also pair it with fish or grilled chicken to round out the meal. It's creamy with a hint of lemon shining through.
Summer Lemon-Vegetable Risotto
adapted from Cooking Light
- 8 ounces sugar snap peas, trimmed and cut into thirds
- 5 teaspoons extra-virgin olive oil, divided
- 1 (8-ounce) zucchini, halved lengthwise and cut into 1/4-inch-thick slices
- 1 (8-ounce) yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
- 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 basil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
1. Bring a large saucepan of water to a boil. Add peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water. (Reserve pot to warm your broth in.)
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
3. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4. 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. 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.