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
– 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.