Summer Vegetable Risotto
Featured in Season 2, Episode 3
Cook time: Approximately 25 – 30 minutes
- 1 cup Arborio rice
- 4-6 cups vegetable broth
- 4 cups assorted chopped summer vegetables such as yellow squash, carrots, onions, green beans and okra
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes
- 2 tbsp minced fresh parsley
- 1 lemon
- ⅓ cup freshly grated parmesan cheese, plus additional for garnish
- 3 tbsp olive oil, divided
- 3 tbsp butter, divided
- kosher salt
- black pepper
Preheat oven to 400°. Place the vegetables in a single layer on baking sheet. Toss with 2 tbsp oil. Season with salt and pepper. Roast for 15-20 mins, tossing midway, until veggies are fork tender. Remove from oven.
While the vegetables are roasting, make the risotto. Place the broth in a small saucepan over medium heat. Once hot, drop the flame to low and keep the broth warm throughout the cooking process.
Warm a large sauté pan over medium heat. Add 1 tbsp butter and remaining tbsp olive oil. Once hot, add the garlic, red pepper flakes and rice to the pan and toss to combine. Toast rice in the pan for 2 mins, then add ½ cup broth. The broth should sizzle and reduce quickly. Stir and, once nearly all broth has been absorbed by the rice, drop heat to medium low and add ½ cup of broth, keeping the broth at a gentle simmer and not boiling. Continue stirring and adding broth until the rice is cooked through but maintains a slight bite. If you run out of broth and the rice still isn’t cooked through, use as much additional broth or water as necessary.
Add ½ tsp salt, ¼ tsp pepper and the roasted vegetables along with any pan juices to the risotto. Stir to combine. Turn off the heat and stir in the parmesan cheese and remaining 2 tbsp butter. Taste and season with additional salt and pepper. Add a generous spritz of lemon juice and fold in ¾ of the parsley. Transfer to a serving bowl and garnish with remaining parsley and parmesan. Serve immediately.