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!
- 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.
This was a great, filling recipe. It makes a sizable batch, so I had plenty of leftovers for lunches. So convenient!
Have you ever made risotto before? What is your favorite kind?