Veggie Risotto

My husband grew up on rice, but I get bored of it quite easily.  We didn't eat rice very often at home unless it was risotto.  So every once in awhile I will make a risotto (usually mushrooms) because that pleases everyone.  I was visiting my nonna and she was talking about a zucchini-saffron risotto she made and I thought to myself Why not try something like that??

So while this is in no way her recipe, it was definitely inspired by her!  While my LO tried to pick out some of the vegetables, overall it was a huge success with everyone in the house!

Ingredients:

1/2 onion, chopped
1 zucchini, halved and chopped (or quartered if it's a big one)
2 small green peppers, seeded and sliced
2 tomatoes, thinly sliced
2 cloves garlic, thinly sliced
6 cups chicken (or vegetable) stock
1.5 cups arborio rice
1/2 cup white wine
3-4 tbsp butter, separated
1/4 cup grated Parmesan cheese (or mixed with Asiago cheese)

Directions:

1. Bring chicken stock to a boil in a small saucepan.  (If you don't have chicken stock handy, use a bouillon cube in boiling water.  Make sure you follow the package instructions and make enough for the risotto).

2. Saute onions until translucent over medium heat in oil and butter.

3. Add garlic and pepper and saute for a few more minutes until tender.

4.  Add zucchini and tomato and cook until softened; add more butter if necessary.  Season with salt and pepper.

5. Add 1 tbsp butter and rice and stir until rice becomes translucent, about 5 minutes.

6.  Add 1/2 cup white wine and stir until absorbed.  Add chicken stock by the ladleful/s and stir until absorbed.  Continue to add stock until the rice is cooked, about 45-50 minutes.

7.  Remove from heat, add 1 tbsp butter, then the freshly grated Parmesan (and Asiago) cheese.  Stir.  Season with salt if necessary.

This serves great with a nice salad or even bruschetta as a side.

Veggie Risotto

The yummy bruschetta side dish