I made my own broth for this dish by simmering odds and ends from vegetables I had stored in my freezer for about 30 minutes. I also amped up the savory goodness of the broth by adding a parmesan rind and a 1/2 tsp salt. If you’re interested in making your own veggie broth, The Kitchn has a great tutorial. Of course, your favorite pre-made brand will work as well.
Creamy Vegetable Risotto
makes 3 servings
Ingredients
– 3 Tbsp butter, divided
– 1/2 onion, diced
– 2 shallots, finely chopped
– 1 large carrot, chopped into 1/2 inch cubes
– 2 cups frozen green beans, thawed and chopped into bite-sized pieces
– 1 cup Arborio rice
– 1 cup dry white wine (Sauvignon Blanc works well), divided
– 5 cups vegetable stock
– 1/2 tsp salt
– 1/3 cup Parmesan cheese
In a large pot, heat broth to a simmer and then turn the burner to low. You’ll want it to remain warm for when you’re ready to add it to the rice.
In a large pot or Dutch oven, melt the butter over medium heat. Add onion and shallots and sautee until softened, about 5 minutes. Add carrot and green beans and sautee another 10 minutes. Try not to let the onion get browned.
Increase heat to medium-high and add rice. Stir constantly for about 3 minutes, until the rice grains are translucent. Add 3/4 cups wine and cook until most of the liquid is absorbed.
Lower the heat back to medium and begin adding broth 1/2 cup at a time, stirring regularly until most, but not all the liquid is absorbed. The rice will be tender in about 30 minutes.
Remove risotto from heat and stir in remaining 1/4 cup wine, 1 Tbsp butter, and cheese. Stir until butter and cheese are melted and fully mixed in. Serve immediately.
* I added this post to this week’s Full Plate Thursday.
Mmmmm….that looks amazing!
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Your Creamy Vegetable Risotta is just beautiful! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great week.
Come Back Soon!
Miz Helen
When do you add the cheese?
Sorry! Add it at the very end of cooking, just so it can get melted in. I’ll update the recipe to make that clear and thanks for asking!
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