Summer Vegetable Risotto - A meatless entrée, pairing the freshness of summer produce with the creaminess of classic risotto. #MeatlessMonday
I'm pretty sure I've told you before that risotto is right up there on the list of my favorite things to eat, right? I vaguely remember going into a schpeel about the aggravation that I feel when I hear people say things like "isn't it just rice". Clearly you have not had a properly cooked risotto if you feel that way. Don't worry, I won't get into it again.
One of the important factors in producing a quality risotto is the stirring. You must stir warm stock (or broth) into the pan every couple of minutes. Because of this, some people consider risotto a labor intensive dish. It's not difficult, however, you do have to commit to about 20-25 minutes of being near the stove. There are so called "shortcut" risotto recipes out there but I'm not convinced those methods result in a creamy texture the way a classic risotto does. I could be wrong (but probably not). Maybe I'll test it out. Pop me a message if you have a shortcut version and I'd be glad to give it a go.
A few weeks ago I picked up some fresh summer vegetables at a Farmer's Market that I frequent. I had no rhyme or reason to what I bought, I just grabbed what looked good. It's rare I get anything home without the kids eating it on the way home. I don't think I needed to worry about the kids nibbling on fennel and summer squash in the car! Although, Josh was quite taken with the size of this fennel. It was HUGE!
Anyway, whenever I get my hands on truly fresh summer vegetables, I like to showcase them. Unlike in the winter when I try to mask them or hide them under layers of cheese. Risotto seemed like the perfect canvas for these veggies
If you are familiar with risotto, you may notice that white wine is missing from my recipe. I generally use it, however, I was out so I used all stock instead. If you prefer, go ahead and add the wine to the rice and let it cook out before you start adding the stock.
If you love risotto be sure to check out my
Roasted Butternut Squash & Chicken Risotto !
Summer Vegetable Risotto
Ingredients
- 2 T olive oil divided
- 1 fennel chopped
- 2 garlic cloves minced
- 1 C fresh peas
- 1 summer squash chopped
- Pinch of salt
- 1 T butter
- 1 sweet onion diced
- 1 C arborio rice
- ¼ teaspoon cracked black pepper
- 32 oz vegetable stock warmed
- ½ C parmesan cheese grated
Instructions
- Heat 1 T olive oil in saute pan over medium heat. Add fennel, peas and squash. Season vegetables with salt. Cook 5 min, stirring occasionally, until tender but still crisp. Add garlic and cook 2 min more. Set aside.
- *Note - If you prefer softer vegetables, add a ¼ C vegetable stock and cook 5 min more.
- While the vegetables are cooking place butter and olive oil in a large skillet over medium/high heat. Add onion and cook just until soft, about 3-4 min. Stir in rice and cook 2 min more, stirring to coat. Season with black pepper.
- Add 1 ladle of warm stock and stir, reduce heat to medium.
- When liquid is just about absorbed, stir in another ladleful of stock. Continue this process until rice is tender (but still firm in the center), about 20-25 minutes. You may or may not use all of the stock.
- Remove from heat and stir vegetable mixture into rice.
- Stir in parmesan cheese.
- Serve immediately.
- Optional:
- Just before serving stir in 1-2 T of butter.
- Garnish with fennel fronds.
Laurie Bailey says
Risotto is fairly new to me, I love it! Michael makes the best Risotto!
foodyschmoody says
It's been one of my faves for years - if done right. Glad you are enjoying it!
Carlee says
I find stirring the risotto to be relaxing, though I do have to be in the right mood! I haven't cooked much with fennel, I am adding it to my things to play with more. This risotto sounds amazing!
Patty Haxton Anderson says
Simply scrumptious! Love this recipe.
peter @feedyoursoultoo says
I love risotto. You lightened this up perfectly for summer.
KC the Kitchen Chopper says
Welcome back. Risotto has always been a special occasion meal for us. I'll be trying this one very soon. We'll celebrate...ummm, Tuesday! 😉
Patricia @ Grab a Plate says
Looks so rich and creamy - risotto is a favorite of mine, too! Love the summer squash added in!
Nicole Neverman says
This vegetable risotto sounds absolutely wonderful!! What a great idea - sounds so fresh!
lizzy says
YOU ARE KILLIN ME WITH THESE PHOTOS!!! I love risotto soooooo much, yours is making my mouth water!!!
Debra @ Bowl me Over says
Your risotto looks so delicious - love all of the vegetables!
Sandi Gaertner (@sandigtweets) says
I drive my family nuts with fennel. I love it. I haven't tried it cooked like this so I am excited to give this recipe a try.
foodyschmoody says
Thanks. I am actually not a huge fennel fan but I do enjoy it in small doses. This is just the right amount.
Joy @ Joy Love Food says
I love risotto, this sounds so good with all the summer veggies, especially love the fennel!
Jamie @ Coffee With Us 3 says
I love the use of summer squash! And that fennel is huge! I just love fresh veggies in the summer- it's one of my favorite parts of summertime!
Michelle @ The Complete Savorist says
I am with you on my love for risotto. I just pop in a book (I often listen to audiobooks while cooking). This one looks delish. Have you been successful making risotto with brown rice?
April J Harris says
That is a huge fennel! Wow! Love this fresh and delicious Summer Vegetable Risotto. Stumbled, pinned and shared. Thank you for being a part of the Hearth and Soul hop.
foodyschmoody says
Thanks so much April.
Ashleigh says
I've never had risotto before, but this recipe with all the veggies makes me want to give it a try!
foodyschmoody says
Never? Oh my gosh Ashleigh, you've got to give it a try!