Cheese / Citrus / Comfort Food / Entrees / Italian Food / Rice / See Hatsie Cook / Spring Recipes / Vegetables / Vegetarian / Weeknight Meals

Cook: Spring Vegetable Risotto

I fully realize this is my third risotto recipe on Two Recipes.  I also fully realize that I’ve adequately proclaimed my love for the dish to the world in my Lemon and Spinach risotto (yum) and Sausage and Tomato risotto (double yum) recipes.  I’m one bite away from writing a sonnet.  It’s serious.

In my last post, I told you that I was going to New Jersey last weekend.  We went down for a big birthday party where I met lots of extended family members, heard lots of stories, and explained multiple times that my name was “HAT-sie, like a Hat. Yep! Like a hat that you wear on your head!” because, well, I have a really weird name.  It was a food filled, wine filled, family filled weekend and I loved every minute of it.  People in Jersey are nice.

Speaking of food-filled.  Everyone ate until they couldn’t eat anymore and still there were ten trays of amazing Italian food left.  So Sunday morning the food was divided up, and because Jersey people are nice, I was sent home with enough food to last for weeks (and 4 bottles of wine to last for… nevermind)

I like to try to use leftovers to make a new meal instead of just reheating them, so Tuesday night, when I was deciding which of the goodies I was going to make my dinner with, I looked in the pantry and saw I had chicken broth and arborio rice, I looked in the refrigerator and saw I had a little light cream, butter, and Parmesan (I always have Parmesan, you should too), and I spied some sauteed vegetables from the party….

Boom. Risotto.

I think the thing I love most about risotto is the same thing that I love most about pasta, and that is that if you have the necessary ingredients (rice and chicken broth, basically), you can do whatever you want with it.  Butter, cream and cheese are obvious upgrades, but if you don’t have those, don’t fret.  You can still make risotto! (ahem, and save a few calories… again, nevermind)

The possibilities are endless.  Go look in your refrigerator, and I promise you can find something to make risotto with.  Veggies?  Perfect.  Chicken, shrimp, or sausage?  Great.  Nothing but a can of tomatoes?  No problem.  You are 30 minutes and an arm workout away from a comforting, delicious meal.  Go crazy, then tell me about it because I can’t get enough of the stuff.

Here’s the recipe:

Spring Vegetable Risotto

2 cups cooked vegetables, whichever ones float your boat
2 cloves garlic, minced
3 tablespoons olive oil, divided
salt and pepper to season
1 cup arborio (risotto) rice
1/4 cup white wine
4 cups chicken broth
1/4 cup light cream
2 tablespoons butter
1/2 cup grated Parmesan cheese, plus more for serving
1/2 lemon, plus more for serving

Heat 4 cups of chicken broth over medium heat, but do not boil.

Chop your vegetables into bite size pieces and mince the garlic.  Heat 2 tablespoons of olive oil in a large stock pot and cook the vegetables until tender but not mushy.  When the vegetables have about 2 minutes to go, add the garlic and cook until fragrant.  Transfer cooked vegetables to a bowl.

Add 1 tablespoon of olive oil to the pot and add the rice.  Stir to coat and cook until the rice smells toasted but isn’t browned.  Add 1/4 cup white wine and stir until liquid is absorbed.

Add 1 cup of warmed chicken stock to the rice and stir often, if not constantly, until the liquid is absorbed.  When the rice has absorbed most of the liquid, add more broth, 1 cup at a time, until you have about 1 cup of broth left.

Add the last cup of chicken broth along with the cooked vegetables and garlic and stir until the liquid is absorbed.  Remove from the heat and add cream, butter, cheese and lemon juice and stir to combine.

Serve with lemon slices and a bit more cheese on top because, like, all that stirring probably burned a lot of calories.  Totally.


2 thoughts on “Cook: Spring Vegetable Risotto

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