AuthorBrianHere’s a simple risotto that showcases the best of the summer vegetables — bell peppers, corn, and basil.
Ingredients
Directions
Bring the water to a simmer in a small pot.
In another pot, heat the olive oil over medium-high heat. When the olive oil is shimmery hot, add the garlic and sauté until fragrant, about 30 seconds.
Stir in the rice and coat with the olive oil. Sauté, stirring constantly, for 2-3 minutes, at which point the rice will begin to smell nutty.
Add the white wine to the rice and stir. From this point on, you will be stirring the risotto rice almost constantly. After a minute or two the rice will have absorbed the wine and when you stir, the spoon will leave streaks on the bottom of the pan.
Add a cup of the hot water to the pot. Add a generous pinch of salt. Stir until the water has been absorbed by the rice and your spoon is again leaving a trail at the bottom of the pan. Start adding water, a cup at a time
When the second cup of water is absorbed, add the corn and red bell pepper.
Stir in the green onions and Parmesan. By now the rice should be close to being done; it should be fully cooked but still al dente, a little firm, not completely soft. When the rice reaches this stage, stir in the green onions and grated parmesan.
When the water has been completely absorbed, add a little more water so the risotto is loose. The risotto should fill a bowl, not sit on a plate.
Stir in the basil and butter, and sprinkle with black pepper to taste. Once the butter has melted, serve at once.
Nutrition information calculated with Very Well Fit Nutrition Calculator
Original Recipe: https://www.simplyrecipes.com/recipes/summer_garden_risotto/#recipe12291
Ingredients
Directions
Bring the water to a simmer in a small pot.
In another pot, heat the olive oil over medium-high heat. When the olive oil is shimmery hot, add the garlic and sauté until fragrant, about 30 seconds.
Stir in the rice and coat with the olive oil. Sauté, stirring constantly, for 2-3 minutes, at which point the rice will begin to smell nutty.
Add the white wine to the rice and stir. From this point on, you will be stirring the risotto rice almost constantly. After a minute or two the rice will have absorbed the wine and when you stir, the spoon will leave streaks on the bottom of the pan.
Add a cup of the hot water to the pot. Add a generous pinch of salt. Stir until the water has been absorbed by the rice and your spoon is again leaving a trail at the bottom of the pan. Start adding water, a cup at a time
When the second cup of water is absorbed, add the corn and red bell pepper.
Stir in the green onions and Parmesan. By now the rice should be close to being done; it should be fully cooked but still al dente, a little firm, not completely soft. When the rice reaches this stage, stir in the green onions and grated parmesan.
When the water has been completely absorbed, add a little more water so the risotto is loose. The risotto should fill a bowl, not sit on a plate.
Stir in the basil and butter, and sprinkle with black pepper to taste. Once the butter has melted, serve at once.