Risotto with veggies

Risotto With Summer Vegetables

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

Risotto with summer vegetables is a wonderful dish that I first tasted in a trattoria in Rome. If you are feeling weary from cancer treatment and are looking for something tasty yet soothing, this...


Ingredients

  • 2 ½ cups chicken or vegetable stock
  • 2 shallots divided
  • 2 teaspoons olive oil
  • 1 1/3 cups Arborio rice
  • 2 teaspoons olive oil
  • 1 tbsp butter divided
  • 2 med carrots in a small dice
  • 4 small zucchini, seeds removed cut in a small dice
  • 1/4 cup frozen peas
  • 1/4 cup freshly grated Parmesan
  • 1 tsp grated lemon zest
  • sea salt

Nutrition Facts

Calories

296 cals

Fat

8 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

47 g

Sugar

6 g

Fiber

4 g

Protein

9 g

Sodium

606 mg

Directions

  1. In a small pot, bring the stock to a boil over a high flame. Cover and turn the heat off. Set aside.
  2. Meanwhile in a pressure cooker, over a medium high flame heat the olive oil. When it starts to ripple, add ½ the shallots and sprinkle with salt. Cook stirring until they turn transparent.
  3. Add the rice and cook stirring until it starts to get translucent round the edges. Add all the warm stock. Stir to mix. Place the lid on the pressure cooker and lock. Once the pressure comes up, lower the heat to medium and cook 6 minutes.
  4. Once the rice has cooked under pressure for 6 minutes, take it off the stove and immediately run under cold water over the lid to release the pressure. It will give a big sigh when it does this. Turn off the water and open the cooker. You will have a soupy looking risotto with rice that is chewy and barely al dente.
  5. While the rice is cooking, melt 1 teaspoon of the butter in a small sauté pan. When it foams, add the remaining shallots and cook stirring until they are transparent, about 1 minute. Add the carrots and zucchini and sprinkle with salt. Sauté until they start to soften and become tender, about 5 minutes. By this time the rice should be ready.
  6. Take the risotto back to the stove and quickly bring to a simmer over a medium-high flame.  Stir the sautéed carrots and zucchini, then the frozen peas and cook 1 minute. Turn off the heat and vigorously stir in the remaining butter, the Parmesan and the lemon zest. Cover. Let sit for 5 minutes. The risotto will now be creamy looking instead of soupy, and the rice al dente. Taste for salt. Serve with extra grated cheese if desired.

Chef Tips

For the classic method of making basic risotto, click here and continue from step 5.
If your risotto thickens too much while it’s sitting, stir in a little extra warm stock.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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