Creamy Vegetable Risotto

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.