This week I made Risotto Primavera from The Pioneer Woman. This one definitely takes a little time in the kitchen, but I thought it was delicious! This is a great one if you have a bunch of veggies you’re needing to use up. Here’s the recipe if you want to print it out and try it:
- 5 cups Low Sodium Chicken Broth
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- ½ whole Large Yellow Onion Finely Diced
- 3 whole Carrots, Peeled And Finely Diced
- ½ cups Cauliflower Pieces
- ½ cups Broccoli Pieces
- 1 whole Yellow Squash, Finely Diced
- ½ teaspoons Kosher Salt
- 1 Tablespoon Olive Oil (additional)
- 1 Tablespoon Butter (additional)
- 1-½ cup Arborio Rice
- 1-½ cup Dry White Wine
- 1-½ teaspoon Kosher Salt (additional), More To Taste
- 4 whole Green Onions, Thinly Sliced
- ½ cups Frozen Peas
- 4 ounces, weight Goat Cheese
- ½ cups Grated Parmesan Cheese
- Fresh Dill, For Garnish
- Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces
Pour chicken broth into a small saucepan. Heat to a simmer.
In a large Dutch oven, 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 half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. 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. Add other half of wine and cook until 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.
Serve on a plate with a sprig of dill.
Thoughts on This Week’s Recipe:
Ease of preparation:
This one took a little time…if you’ve made risotto before, you know it’s a 30-45 minute process of slowly adding more broth and letting it cook a little at a time, so this isn’t a quick recipe and you need to be there to stir the risotto so it doesn’t stick to the bottom of the pot. For this recipe, there’s also lots of chopping involved to get the vegetables ready.
I thought this risotto was great! I especially loved the goat cheese…anything with goat cheese is usually a winner in my book.
Would you make it again?
I would definitely make this again, but it probably will be an occasional dish…great for nights when I have a little extra time I can spend in the kitchen.
Did you omit or add anything?
I pretty much used the same ingredients the recipe listed, except I didn’t have any dill for garnish. I also had fresh peas, so I used those instead of frozen…yum!
Would you change anything next time?
I think the thing that’s great about this recipe, is you can really use whatever vegetables you have on hand, so it’s really adaptable.
Next Week’s Recipe:
Next up is Orzo + Broccoli Pesto Salad from Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Heidi Swanson of 101 Cookbooks. Print it out and try it with me, and then let me know what you think!
ORZO + BROCCOLI PESTO SALAD // Serves 6
Super Natural Every Day by Heidi Swanson
Ingredients1 Cup Whole Grain Orzo
5 Cups Raw Broccoli, cut into small florets
2 Cloves of Garlic
2/3 Cup Pinenuts, toasted
1/3 Freshly Grated Parmesan Cheese
Juice of one Lemon
1/4 Extra Virgin Olive Oil
1/4 Cup Creme Fraiche
Grated Zest of one Lemon
1 Large Avocado, slicedInstructions:
1. Bring a large pot of water to a boil, salt generously. Add the orzo and cook according to package instructions. Drain, rinse with cold water, and drain again.
2. In the meantime, cook the broccoli. Bring about a cup of water to a boil in a large pot with a pinch of salt. Stir in the broccoli, put the lid on and cook for one to two minutes, just long enough to take the edge off. Quickly drain the broccoli, and run under cold water to stop the cooking. Drain well.
3. To make the pesto, combine 2 cups of the cooked broccoli, the garlic, most of the nuts, parmesan, 1/4 tsp salt, 2 Tbsp. of the lemon juice and pulse in a food processor. Drizzle in the olive oil and creme fraiche and pulse until smooth.
4. Toss the orzo, remaining cooked broccoli florets, about 2/3 of the pesto and the lemon zest. Taste it and add what you like – more lemon, salt, the rest of the pesto. Fold in the avocado and top with the remaining nuts and a bit of extra parmesan if you prefer.