Do you have lots of zucchini that needs to get used this summer? Well, this fresh risotto has become a family favorite. Serve by itself, with fish or chicken, or a summer salad.
You could make any alterations to this, either switching the veggies to ones your family prefers, adding cheese, or even substituting the rice. I will list that all at the bottom.
Get ready for some fantastic simple risotto!
Ingredients:
4 cups veggie broth (I use water and add Better than Bullion)
3 tablespoons of good olive oil
1 small yellow/white onion chopped
2 stalks of celery chopped
1 1/2 cups of arborio rice
1/2 cup dry white wine
1 tablespoon apple cider vinegar
Juice of 2 lemons
Salt & pepper to taste
asparagus cut into bite sizes (as much as you want)
zucchini cut into bite sizes (as much as you want)
Method:
- In a deep saucepan on medium heat, add olive oil and onions. Saute 3-5 minutes.
- Add celery and rice saute 3 minutes.
- Add wine stirring occasionally until almost all wine is absorbed.
- I add all the broth at once, but real cooks do not do this, they add a little at a time. I’m a LAZY cook, so this how it happens in our home friends.
- Continue to stir occasionally, you need to stay close by while this cooks so it doesn’t stick to the bottom. I also add more liquid if needed. You can put the lid on partially to help with cooking. But you need to keep an eye on it and total it should take from 20-30 minutes.
- In the meantime, cook asparagus in oven 400 degrees with a little splash of olive oil and salt and pepper. It should cook until it’s still a bit crunchy, maybe 5 minutes. Stay close by!!! You don’t want mushy asparagus.
- Steam zucchini until its al dente or still a bit crunchy.
- You will know the rice is done when it tastes like cooked rice! Add salt and pepper to taste. The celery adds a salty flavor, so I don’t add much.
- Remember, add liquid if you need to. It won’t change the flavor, I promise.
- Add the veggies to the rice, lemon juice, vinegar, and stir. Serve with chopped greens onions or a sprinkle of freshly grated parmesan.
- I have added a can of full-fat coconut milk to this recipe while cooking to replace some of the broth, and it adds richness as dairy adds.
- I have also used brown rice instead of arborio rice.
- Remember, you can switch up the veggies.
