Saturday, May 21, 2011

Risotto Primavera

Recipe inspired from the Pioneer Woman.
Sure, this recipe took time....almost 1.5 hrs total, including whinny teething toddler clinging to my leg and in need of comforting ;) But, it was absolutely worth it! So good. Plus, it didn't feel like I was slaving away at the stove. It was super easy. Add a little liquid, mix it up, play with the kids for 10-15 mins, repeat...

I made quite a few changes, so to see the original recipe, made with wine, click on the Pioneer Woman link above. The recipe I made was enough for dinner for 2 adults and 2 kids + 2 leftover lunches for me :)

  • 4 cups Vegetable or Chicken Broth
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • ½ whole Large Yellow Onion Finely Diced
  • 1 cup shredded carrots
  • 1 stalk broccoli, chopped
  • 1 whole Yellow Squash, Finely Diced
  • 4 stalks celery, diced
  • 1 Tablespoon Olive Oil (additional)
  • 1 Tablespoon Butter (additional)
  • 1  cup Arborio Rice
  • 3/4 can of light beer
  • 4 whole Green Onions, Thinly Sliced
  • 3/4 cups Frozen Peas
  • 4 ounces, weight Goat Cheese
  1. Pour chicken broth into a small saucepan and heat to a simmer. Keep simmering.
  2. In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. 
  3. Add onions and celery, stirring and cooking for about 5 mins.
  4. Add the remainder of the vegetables and stir and cook for another 5 mins.
  5. Set vegetable mixture on a plate for later.
  6. Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan and heat over medium-low heat.
  7. Add rice and stir for about 1 minute.
  8. Add the beer and stir. Simmer for about 15 minutes until all the liquid has absorbed
  9. "Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed."
  10. Once rice is cooked, remove from heat.
  11. Stir in goat cheese and stir until it is melted.
  12. Mix in vegetables and sliced green onions and enjoy!

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