Risotto | Pas de Deux Blog

Vegetable Risotto

I remember the first time I ever made risotto. Lindsey and I were visiting our aunt in California, and helped her make risotto for dinner. At the time, it seemed like a very long, laborious process, but now I really enjoy making it. I also just love risotto! It’s creamy and delicious.

This recipe can be made using different vegetables, and would be great with some herbs thrown in. It should include 1/4 cup of fresh mint. Unfortunately for me, the herb selection when I went grocery shopping was less than fabulous. I’m posting what I made, but encourage you to take creative liberties!

Loved the peas

Vegetable Risotto

Serves 4

5 cups vegetable broth

1 1/2 cups dry white wine

1 tablespoon unsalted butter

3 tablespoons olive oil

1 small yellow onion, finely chopped

2 cups Arborio rice

1 lb zucchini, cut into 1/2-inch chunks

2 cups frozen baby peas

2/3 cup parmesan cheese, freshly grated

Salt and pepper, to taste

Combine the broth and wine in a saucepan over medium heat. Bring to a simmer, and maintain over low heat. In a heavy-bottomed saucepan, melt the butter and 1 tablespoon of the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and cook, stirring constantly, for about 1 minute, or until all grains are coated. Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, about 3-4 minutes. Reduce the heat to medium-low. Add another cup of broth and cook, stirring occasionally, until liquid is absorbed. Repeat until all broth has been added.

While the rice is cooking, warm 2 tablespoons of olive oil in a large frying pan over medium heat. Add the zucchini and saute until softened, about 4 minutes. Stir in the peas, cooking until heated through, about 3 minutes. Remove from heat.

After about 20-25 minutes, when the rice is tender and creamy but still al dente at the center, stir in the sauteed vegetables. Cook for 1 minute to heat through. Stir in the cheese, then season with salt and pepper to taste.