I absolutely love risotto because of its flavor. Whenever I’ve prepared it in the past, I have added a few vegetables and definitely some Parmesan cheese. The recipes I’ve shared on this site have been somewhat tame in that the quantity of vegetables added hasn’t been too great. Today’s risotto recipe, however, takes thing up a notch in the vegetable department. While the cooking process for the rice is the same as it always was, three different vegetables are added and there’s lots of them at that.
This recipe calls for three different veggies; zucchini, peas and green beans. Well, I guess there are more, since onion and parsley are used as well. But the first three are the primary ones and the ones that convert this risotto dish into a vegetables and risotto dish. I’d say they’re equal in this respect.
This dish uses all the goodies when it comes to ingredients. From butter to vermouth to Parmesan cheese. I’m glad it followed tradition as much as it added a few areas of excitement because, as I said, I’ve eaten my fair share of risotto dishes and at this point, I say the more exciting, the better. In this one, the flavor is there as well as the sheer quality of filling the belly.
1 1/4 Cups Fresh Peas
1 Cup Green Beans, Cut into 1″ Pieces
2 Tablespoons Olive Oil
6 Tablespoons Butter
2 Small Zucchini, Cut into Small Strips
1 Sweet Onion, Chopped
1 1/2 Cups Arborio Rice
1/2 Cup Vermouth
4 Cups Vegetable Stock
1 Cup Parmesan Cheese, Grated
1/2 Cup Parsley, Chopped
Ground Black Pepper
I’d like to thank Valerie Ferguson and her book called Vegetarian for this recipe. I’ve been having nothing but good luck with this cookbook.
Blanch the Vegetables
Bring a large pot of salted water to a boil. Add the peas and the beans and let them blanch for 3 minutes. When finished, dump everything into a colander and then run those vegetables under some cold water to stop the cooking.
Cook the Zucchini
Warm a large skillet over medium heat. Add the olive oil and two tablespoons of butter to it and when the butter is melted, add the zucchini. Stir and cook the zucchini for a five minutes until it softens slightly. Then, using a slotted spoon, transfer the zucchini to a bowl for later use.
Soften the Onion
Now, add the onion to the same skillet and stir and cook for about five minutes to soften things up.
Cook the Rice
At this point, you can add the rice to the skillet the onions are in. Stir the rice in well until it’s coated with the oil and butter. Add the vermouth and stir that in for about a minute and then add in about a 1/2 cup of veggie stock. Continue stirring and adding stock for about 20 minutes until the rice is tender and all the stock is used up.
Add Remaining Ingredients
When the risotto is cooked and finished, go ahead and add in the vegetables, half the Parsley and half the Parmesan cheese. Also season to taste with the salt and pepper.
Plate & Serve
Divide the risotto between bowls and top with the remaining Parmesan cheese and parsley. Serve warm and enjoy!
The Final Vegetable Risotto Dish
As I said, there are lots of veggies in this one. It’s a pretty awesome dish, so if you decide to give it a try, please let me know your thoughts in the comment section below. Thanks for reading!