summer risotto
(1 rating)
I serve this dish with grilled chicken or fish and a hot crusty loaf of bread & a crisp green salad. WOW! Love this meal!
(1 rating)
yield
8 servings
method
Stove Top
Ingredients For summer risotto
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4 1/2 creduced sodium chicken broth
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2 Tbspbutter, divided
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2 clovegarlic, minced
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2shallots, minced
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1 1/4 carborio rice, uncooked
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1/4 tspsalt
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1/4 tsppepper
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1/4 cthinly sliced purple onion
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1/4 cshredded carrots
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1/4 cthinly sliced zucchini
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1/4 cthinly sliced yellow squash
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1/4 carugula
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3 Tbspchopped fresh basil
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2 Tbspchopped fresh oregano
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1/3 ccrumbled blue cheese
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3 Tbspchopped walnuts, toasted
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garnish with fresh oregano sprigs
How To Make summer risotto
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1Bring chicken broth to a simmer in a saucepan, and keep warm over low heat.
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2Melt 1 tablespoon butter in a 3 quart saucepan over low medium heat. Add garlic and shallot; cook 2 minutes, stirring constantly. Reduce heat to medium; add rice and cook 5 more minutes or until rice is translucent, stirring constantly.
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3Add warm chicken broth to rice mixture, 1/2 cup at a time, stirring constantly. Allow liquid to be absorbed after each addition before adding more broth. Stir in salt and pepper; set aside.
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4Melt remaining 1 tablespoon butter in a large skillet over medium high heat. Add onion and carrot; cook 2 minutes, stirring constantly. Reduce heat to medium; add zucchini and squash. and cook 2 minutes or until vegetables are tender, stirring often. Add vegetable mixture to rice mixture; stir gently. Stir arugula, basil, and oregano; sprinkle with blue cheese and walnuts. Garnish if desired. Serve immediately. 8 servings.
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