Green Vegetable Risotto
Comfort food. It’s one of my favorite things, especially when the days get cold. I mean, there’s just nothing better on a chilly, rainy evening than a hot bowl of stew or a big pot of macaroni and cheese. One of my favorite entreés during these winter months is risotto. It’s rich and creamy and feels like a big warm blanket wrapped around my stomach.
I’ve made all types of risotto, but this one is fresh and full of nutrients thanks in no small part to all the green vegetables. Full of fiber and B1, this risotto is the perfect choice for January since this is the time of year we’re all concerned about eating healthy. But this dish isn’t just healthy, since it’s full of peas, zucchini and asparagus, it’s also a great way to get the kids to eat their vegetables.
If your children are anything like my boys, they’re anti veg. But neither one could get enough of this dish because of its color. See, the peas and shredded zucchini turn the white rice bright green. So, now they’re eating something cool that looks like slime, which for boys is totally awesome.
While I’m not a big fan of slime, I do love the flavors that come through in this risotto. You have the sweetness from the peas and shredded zucchini but you also have a hint of salt thanks to the vegetable stock and Parmesan cheese. This is definitely one of my new favorite dinners and I can’t wait to make it again and again.
Green Vegetable Risotto
Ingredients:
- In large saucepan bring the stock to a simmer.
- Fill a large bowl with water and ice and set aside.
- In a food processor combine basil, spinach, garlic, 1/4 cup of oil, vinegar, and 1/4 teaspoon of salt. Cover, blend until smooth and set aside.
- Add asparagus to the simmering stock; cook about 1 minute or until bright green and barely tender. Using a slotted spoon, transfer the asparagus to the ice bath. Remove and set aside. Repeat with the peas.
- Heat the remaining 1/4 cup olive oil over medium heat in a large sauté pan. Add the onion and remaining salt and cook until the onion is tender, about 5 minutes.
- Stir in the rice and cook until the rice is translucent, about 2 minutes.
- Add 1 cup of stock to the rice and stir continuously with a wooden spoon until the stock is absorbed. Repeat the process with the remaining stock until all of the stock is absorbed and the rice is creamy and tender. (This should take about 20 minutes.)
- Stir in the zucchini, pesto, cooked asparagus and peas until well combined and the risotto is bright green.
- Remove from the heat and whisk in the Parmesan. Ladle risotto into bowls, sprinkle with Parmesan and serve immediately.
This is the perfect winter comfort food.