Risotto primavera
You can't really go wrong when there's goat cheese involved, if you ask me. I know that risotto takes a while to make so it's not a weeknight kind of dish so plan accordingly. I loved this dish since it's jam packed full of vegetables and I usually have all the other ingredients already on hand too.
From The Pioneer Woman.
5-6 cups Low Sodium Chicken Broth
2 Tablespoons Olive Oil
2 Tablespoons Butter
1/2 whole Large Yellow Onion Finely Diced
3 whole Carrots, Peeled And Finely Diced
1/2 cup Cauliflower Pieces
1/2 cup Broccoli Pieces
1 whole Yellow Squash, Finely Diced
1/2 teaspoon Kosher Salt
1 Tablespoon Olive Oil (additional)
1 Tablespoon Butter (additional)
1-1/2 cup Arborio Rice
1/2 cup Dry White Wine
1-1/2 teaspoon Kosher Salt (additional), More To Taste
4 whole Green Onions, Thinly Sliced
1/2 cup Frozen Peas
4 ounces, weight Goat Cheese
1/2 cup Grated Parmesan Cheese
Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces
Prepare the chicken broth in a large Pyrex measuring cup and keep warm by heating in the microwave.
In a large pot, heat 2 tablespoons olive oil and 2 tablespoons butter.
Add diced onions and diced carrots, stir and cook for a minute or two.
Add cauliflower and cook for a minute.
Add broccoli and cook for 30 seconds.
Add squash and cook for 30 seconds.
Sprinkle in salt and stir.
Remove from pan and put on a plate.
Set aside.
Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan.
Heat over medium-low heat.
Add rice and stir, cooking for 1 minute.
Add the wine and 1 1/2 teaspoons kosher salt.
Stir and cook until liquid is absorbed.
Add the chicken broth 1/2-3/4 c at a time and cook until all the liquid is absorbed.
Add green onions and peas, stirring to combine.
Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it.
Check salt content and add more salt if necessary.
Once rice is cooked, remove from heat.
Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.
From The Pioneer Woman.
5-6 cups Low Sodium Chicken Broth
2 Tablespoons Olive Oil
2 Tablespoons Butter
1/2 whole Large Yellow Onion Finely Diced
3 whole Carrots, Peeled And Finely Diced
1/2 cup Cauliflower Pieces
1/2 cup Broccoli Pieces
1 whole Yellow Squash, Finely Diced
1/2 teaspoon Kosher Salt
1 Tablespoon Olive Oil (additional)
1 Tablespoon Butter (additional)
1-1/2 cup Arborio Rice
1/2 cup Dry White Wine
1-1/2 teaspoon Kosher Salt (additional), More To Taste
4 whole Green Onions, Thinly Sliced
1/2 cup Frozen Peas
4 ounces, weight Goat Cheese
1/2 cup Grated Parmesan Cheese
Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces
Prepare the chicken broth in a large Pyrex measuring cup and keep warm by heating in the microwave.
In a large pot, heat 2 tablespoons olive oil and 2 tablespoons butter.
Add diced onions and diced carrots, stir and cook for a minute or two.
Add cauliflower and cook for a minute.
Add broccoli and cook for 30 seconds.
Add squash and cook for 30 seconds.
Sprinkle in salt and stir.
Remove from pan and put on a plate.
Set aside.
Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan.
Heat over medium-low heat.
Add rice and stir, cooking for 1 minute.
Add the wine and 1 1/2 teaspoons kosher salt.
Stir and cook until liquid is absorbed.
Add the chicken broth 1/2-3/4 c at a time and cook until all the liquid is absorbed.
Add green onions and peas, stirring to combine.
Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it.
Check salt content and add more salt if necessary.
Once rice is cooked, remove from heat.
Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.
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