Friday, June 4, 2010

Friday Food for Thought—Vegetable Risotto

I love risotto because, depending on the serving size, it can either be a one-pot meal or a delicious side dish. This month I’m serving up four of my risotto recipes, starting with one of my favorites.

Vegetable Risotto

1 to 2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1-1/2 cups arborio rice
3-3/4 cups hot chicken or vegetable stock
1/2 cup dry white wine (or 1/2 cup water with 1 tablespoon white wine vinegar
1 sweet red pepper, seeded and diced
1 zucchini, diced
1/2 teaspoon salt
1/2 teaspoon dried basil
2 green onions, sliced
1 cup corn kernels, cooked
1/2 cup Asiago cheese, grated
Heat the olive oil in a large skillet over medium heat. Gently saute the onion, garlic, red pepper and zucchini until soft. Season with salt and the basil. Add the rice and stir for about 1 minute. Stir in 3 cups of hot stock (reserve 3/4 cup of stock for later) and white wine. Bring to a boil, give it a good stir, cover the skillet, reduce the heat to low, and cook for 10 minutes. Stir the rice and then cook for an additional 10 minutes. Add the remaining 3/4 stock, the green onions, corn and Asiago cheese. Stir until everything is heated and the cheese has melted.

Variation: to make this a little more elegant, add steamed asparagus spears along with the corn and green onions. Okay, so I happen to think asparagus is elegant!

Optional: garnish with sprigs of fresh basil.

This recipe makes four entree-sized servings or eight side servings.


Until next time,

PS: for more of my risotto recipes, check back every Friday this month.


Rachel said...

Looks delicious, Lee. Guess what I'll be having for dinner tonight!

Lee McKenzie said...

Enjoy, Rachel!

Gillian Layne said...

Yum! sounds delicious with a loaf of crusty bread and a glass of white wine. :)

Lee McKenzie said...

Gillian, what time are you serving dinner ;)