Recipe by Alan in SW Florida
Arborio rice, grown in Northern Italy, is the type preferred for risotto. Serve as an entree or first course. The key to success: Have all your ingredients ready before you start.
Top Review by A Republican Hippie
Excellent, light summery risotto! The lemon zest and mint combination is very good. Husband said it was the "best ever" even though I didn't have asparagus or zuchini and used green pepper instead. It appears as though you could use whatever you have leftover in the fridge for vegetables and it'll still work.
- 1⁄2 lb thin asparagus, trimmed and cut into 1/2-inch pieces
- 2 medium carrots, scraped and diced into 1/4-inch pieces
- 2 large zucchini, diced into 1/4-inch pieces
- 1 large yellow squash, diced into 1/4-inch pieces
- 2 1⁄2 cups chicken broth
- 3 cups water
- 3 tablespoons olive oil, divided
- 3 tablespoons butter, divided
- 1 cup onion, minced and divided
- 2 teaspoons minced garlic
- 2 1⁄4 cups arborio rice (1 pound) or 2 1⁄4 cups short-grain rice (1 pound)
- 1⁄2 cup dry white wine
- 2 tablespoons freshly grated parmesan cheese, plus more for serving
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons chopped of fresh mint
- 1⁄2 teaspoon grated lemon peel
- 1⁄2 cup frozen peas
Directions See How It's Made
- Have the asparagus, carrots, zucchini, and yellow squash cut up and ready. Set these vegetables aside. Bring the chicken broth and water just to a simmer in a medium saucepan; keep warm.
- Heat 1 tablespoon each olive oil and butter in a large saucepan over medium heat. Add 1/2 cup minced onion and the minced garlic; cook 3 minutes. Add asparagus and carrots; cook 2 minutes. Add zucchini and yellow squash; cook until just tender, about 2 minutes more. Transfer to a bowl and set aside.
- Heat 2 more tablespoons olive oil in same sauce pan over medium heat. Add 1/2 cup more minced onion and cook 3 minutes. Add the arborio rice (or short-grain rice), stirring to coat. Stir in the dry white wine and cook until almost absorbed, 2 to 3 minutes. Add 3/4 cup reserved broth and cook, stirring constantly, until almost absorbed. Simmer, adding broth 1/2 cup at a time, stirring constantly until broth is absorbed before adding more, about 20 minutes. Rice will be creamy and just tender.
- Stir in 2 more tablespoons butter, 2 tablespoons Parmesan cheese, salt, pepper, chopped mint, grated lemon peel, peas, and reserved vegetables.
- Serve with additional Parmesan cheese.