Risotto….soooo worth the time!

Risotto….if you have the time to make it…the time it takes, it’s soooo worth it!

Creamy & decadent, risotto is a fav in our house. It does take a bit of time but it’s seriously worth it. Stir constantly to prevent burning & an even, creamy consistency. 

 

Vegetable risotto 

1 cup aborio rice

4-5 cups vegetable stock 

2 tbsp oil

1/2 onion diced 

2 garlic cloves finely diced 

1/4 head cauliflower cut small 

1/4 zucchini diced

1 carrot shredded 

1 tomato diced 

1/4 cup frozen peas defrosted 

2 tsp dried tyme

salt & pepper 

1/4 cup parmesan cheese shredded 

2 tbsp butter 

2 tbsp greek yogurt (a bit of protein and a lot of creamy)

 

Sautee oil and onion for 2-3 mins. Add garlic and cook another minute or so. Meanwhile heat vegetable stock to a light simmer and keep warm. Add rice to pan with onions and cook, stirring, for 5 mins. Add the cauliflower and zucchini and sautee for 2 mins. Start adding the hot stock in 1/2 cup increments, stirring well in between each addition (waiting until fully absorbed before adding more). Continue this method until rice is creamy & cooked through (do not over cook to mushy). Before your last addition of stock or two, add the grated carrot and tomato. On your last stock addition stir in the peas. Once all the stock has been absorbed (if not cooked to your liking add more or less stock (or even water) to suit your doneness of rice). Remove from heat & add yogurt, butter & Parmesan cheese (if desired). Stir to combine….

IMG_3283

I served the risotto with seared snapper & scallops (salt & pepper, grilled for 4-5 mins a side topped with brown butter & lemon) and a mixed green salad with lemon juice & olive oil..

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