Risotta Primevera

By lisalang

Ingredients

• For the vegetables:
• 1 small onion, minced
• 1/4 cup of diced celery
• 2 cloves of garlic
• 1 cup of Arborio rice
• 3/4 cup of white wine
• 4-1/2 to 5 cups of vegetable stock
• 2 tbsp of olive oil
• 1/2 cup of Parmiggiano Reggiano, freshly grated
• 3 tbsp of unsalted butter, at room temperature
• Salt and pepper, to taste
• Fresh basil, chopped
• 1 zucchini, washed, dried and diced
• 1 yellow squash, washed, dried and diced
• 2 shallots, chopped
• 3 cloves of garlic, chopped
• 1/2 cup of fresh shelled peas
• 2 tbsp of olive oil
• 1 tsp of fresh thyme leaves
• Salt and pepper, to taste

Details

Adapted from today.com

Preparation

Step 1

Place your stock in a saucepan over low heat so that it's at a low simmer.

2. Preheat a large skillet with high sides over medium heat. Cook the onions, celery and garlic in the olive oil for 5 to 7 minutes or until translucent. Add the rice and coat it in the oil, let it cook for about a minute.

3. Add the wine and allow it to reduce for about a minute as well. Add a ladle full of the simmering broth to the rice. Stir constantly and continue to add the broth one ladle full at a time making sure to wait until the rice has soaked it all up before adding in another. Continue cooking the rice this way for about 18 minutes or until the rice is about 5 minutes away from being fully cooked. In the meantime, cook your vegetables.

4. In a separate large skillet over medium heat, add the oil, garlic and shallots and allow them to come to temperature together and cook for about 3 or 4 minutes or until the shallots and garlic are translucent. Add the zucchini and yellow squash. Season with the fresh thyme, salt and pepper and cook everything together for about 7 to 8 minutes or until the veggies begin to soften but still have a bit of a bite to them. Stir the peas in and remove from heat.

5. When the rice is just about fully cooked, adjust the seasoning according to taste. Add in one more ladle full of broth along with the cooked veggie mixture and cook together for 1 minute or so. Add in the Parmiggiano and butter. Turn the heat off and place a lid on the pan. Let it sit for 5 minutes covered. Stir in the fresh basil and serve immediately!