This risotto has two variations and is melt in your mouth delicious. Try each variation like I did or prepare the meal all in one way. This is a great dish that you can serve as a meal, add a meat or fish if you like, or you can serve as a side. I’ve eaten it both ways. Better yet it works well for leftovers so you’ll be happy to have it for lunch at work the next day. Amy
1 pound of Arborio rice
3-4 large zucchini and yellow squashes, cut into chunks about an inch wide
1-2 large Portobello’s, cut into chunks about an inch wide
1 onion chopped or 2-3 shallots for a more buttery finish
2 tablespoons of butter
4 cups of vegetable stock
1 cup of white wine, the more “oaky” the better!
Optional: grated Parmesan Reggiano cheese and heavy cream
Himalayan salt and fresh ground pepper to taste
- In a large, heavy bottomed pan or Dutch oven place onion, butter , and vegetables and sauté. Add rice and coat it in the butter and vegetables.
- Add wine and simmer until evaporated. Then, add vegetable stock 1 cup at a time, stir, and allow to simmer till evaporated. Once you are out of stock your risotto should be fully cooked. (Depending on how you prefer the consistency you may want to taste after a couple of cups of stock have been used).
- Serve like this or make it creamy by doing the following:
- In a class bowl add ¼ to ½ cup of cream and ¼ to ½ cup of shredded Parmesan Reggiano, add in hot risotto, and mix.
Both variations serve well or make half and half and give your guests a choice!
Be Definitively Approximate and try varying with other cheeses and vegetables.