What is the trick to risotto?

The trick to this easy risotto recipe is cooking on a low simmer and adding the stock slowly.

Is risotto just rice and cheese?

This risotto contains cheese, veggies, and a special kind of rice. Arborio rice is a short grain that absorbs liquid quickly without it turning mushy.

Can I substitute other kinds of rice?

Yes, and no. You need high-starch rice to make classic risotto. Arborio is most commonly used. You can use Carnaroli and Vialone Nano rice as substitutes. I’ve tested this dish using up to half short-grain white rice and it comes out just as creamy and delicious.

Can I make risotto without wine?

Traditional risotto calls for dry white wine. However, I’ve made this risotto using only hot broth instead and it still tastes delicious.

Easy Risotto Recipe with 6 Summer Vegetables

Name: Easy Risotto Recipe with Summer Vegetables
Prep time: 00:05
Cook time: 00:30
Total time: 00:35
Yield: 4
Cuisine: American
Ingredients: chicken stock; unsalted butter; extra virgin olive oil; onion; mushrooms; yellow squash; zucchini; carrot; arborio rice; white rice; creamy cauliflower sauce; Parmesan; black pepper; salt

Easy Risotto with Summer Vegetables

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Looking for an easy, healthy meal that uses any assortment of vegetables? This easy risotto recipe contains 6 of them! It’s fast enough for a weeknight, but fancy enough for company. Plus it’s so delicious, you’ll have nothing but clean plates!

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 1x
Category: Sides
Method: Stovetop
Cuisine: American

Ingredients

Scale

4 cups homemade chicken stock
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
¾ cup diced onion
4 ounces mushrooms, sliced thinly
1 small yellow squash, sliced thinly
1 small zucchini, sliced thinly
1 medium carrot, grated
½ cup Arborio rice
½ cup white rice (short grain preferred)
¼ cup creamy cauliflower sauce
¾ cup fresh Parmesan, shredded
¼ tsp pepper
salt to taste

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Instructions

Measure stock into a medium pot and warm over medium heat.
Prepare onion, mushroom, squash, zucchini, and carrot. Set aside.
In a large skillet, melt 1 tablespoon of butter with the oil. When the butter begins to bubble, add onion and stir to combine. Add mushroom and cook until onions are soft and translucent about 5 minutes.
Add all the rice at once and stir thoroughly, completely coating each grain in butter and giving them a chance to be toasted for about 1 minute.
Ladle 1-2 cups of chicken stock into the hot rice and stir well. Keep heat on medium and continue to cook, adding stock slowly when the previous stock is absorbed, and stirring thoroughly after each addition. Cook for 15 minutes, stirring every few minutes or so. If you need more liquid, add hot water or chicken stock if available.
When the grains are just tender, but not completely done, add the remaining vegetables. Stir to combine and cook for about 5 minutes.
Add the creamy cauliflower sauce, Parmesan, pepper, and remaining butter. Stir to just combine. Do not overstir.
Taste the risotto and salt as needed.

Notes

Do not rinse the rice before, that will remove the starch and not give it that creamy texture.
If you’re slow at prep work, you’ll want to have all of your ingredients ready before you begin. Otherwise, chop and slice as you progress through cooking.
Store leftovers in an airtight container in the refrigerator for up to five days.

Inspired by Simple Bites.

Nutrition

Calories: 365

Find it online: https://dontwastethecrumbs.com/recipe-faux-risotto-summer-vegetables/