Summer Vegetable Risotto

AuthorBrian
RatingDifficultyIntermediate

Here’s a simple risotto that showcases the best of the summer vegetables — bell peppers, corn, and basil.

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Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingredients

 2 tbsp extra virgin olive oil
 1 garlic clove
 1 ½ cups Arborio rice
 ½ cup white wineChardonay is prefered
 5 cups water
 ½ cup sweet corn
 ½ cup red bell pepperdiced
 2 green onionschopped white and green parts
 ½ cup parmesan cheesegrated
 10 basil leaveschopped
 2 tbsp unsalted butter
 salt & pepper

Directions

1

Bring the water to a simmer in a small pot.

2

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.

3

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.

4

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.

5

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

6

When the second cup of water is absorbed, add the corn and red bell pepper.

7

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.

8

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.

9

Stir in the basil and butter, and sprinkle with black pepper to taste. Once the butter has melted, serve at once.

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Nutrition information calculated with Very Well Fit Nutrition Calculator

Original Recipe: https://www.simplyrecipes.com/recipes/summer_garden_risotto/#recipe12291

Ingredients

 2 tbsp extra virgin olive oil
 1 garlic clove
 1 ½ cups Arborio rice
 ½ cup white wineChardonay is prefered
 5 cups water
 ½ cup sweet corn
 ½ cup red bell pepperdiced
 2 green onionschopped white and green parts
 ½ cup parmesan cheesegrated
 10 basil leaveschopped
 2 tbsp unsalted butter
 salt & pepper

Directions

1

Bring the water to a simmer in a small pot.

2

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.

3

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.

4

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.

5

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

6

When the second cup of water is absorbed, add the corn and red bell pepper.

7

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.

8

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.

9

Stir in the basil and butter, and sprinkle with black pepper to taste. Once the butter has melted, serve at once.

Summer Vegetable Risotto

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