{Summer} Veggie Risotto

{please note- risotto not quiet finished! liquid still needs to be completely absorbed}

I am in love with this recipe, so is Miles. Home Cook Culinary Success!

Its creamy, hearty and rich with flavor. Its also easy for Miles to eat on his own as all the goodies stick together. This recipe is also great for freezing or making leftovers into Suppli, or fried risotto balls an Italian dish my grandmother used to make. (I’m totally lying, my 100% Italian grandmother has never made this- she is strictly a homemade pasta, sauce and meatballs kind of gal). Lastly, I also make this recipe with a fall-like feel with loads of sage and sweet potatoes as the only veg-yummy. I will post that adaption closer to September.

Summertime Risotto
(adapted from Wholesome Baby Food E-Book)
4 cups HOT veggie or chicken stock
{I use homemade veggie stock that I make with all my discarded solids” from the CSA share each week- my tiny compost bin can’t take all the organic green material so what better way to use than stock!}
3 T olive oil
1 onion
2 cloves, minced
1-2 garlic scapes if around
1/12 cups arborio rice (12 ounces)
3/4 cup white grape juice or white wine or apple juice; I’ve used all three with success.
2 T of any fresh herbs you got; sage and thyme are my favorite with this recipe
2 T butter ( I use Earth’s Balance soy & dairy free “butter-like substance”)
1 t salt
1/2- 1 teaspoon of pepper, I do 6 turns of my grinder.
1 cup, 1 smallish squash, grated*
1 cup, 1 smallish zucchini, grated*
1 cup, about 2-3 carrots, grated*
1 cup fresh peas (or green beans)
1 – 2 teaspoons salt
3/4 t black pepper
optional: 5 strips of baked crispy bacon, crushed (I buy local, no-nitrate at my local farmer’s market)**
Heat the 4 cups of stock in whatever saucepan you have. Keep temperature high because you need to add the stock one cup at a time to the rice and you don’t want it cool or it will stop the rice from cooking.
In a dutch oven or large saucepan, heat 3 T of olive oil saute the onions over medium heat. Cook about 3 minutes until soft but not browned. Add garlic, garlic scapes, herbs, salt and pepper and rice and cook another 2-3 minutes, stirring frequently. Then add in the white grape/apple juice/white wine. Cook & stir until liquid is completely absorbed.
Begin adding 1 cup of stock at a time, stirring frequently until completely absorbed.
Repeat until the last cup of stock is not quiet completely absorbed. Add your butter-like substance, and stir. After the butter is incorporated, begin stirring in your veggies and optional bacon.

Stir until everything is integrated and all the liquid has been absorbed.

Serve with some crusty bread.

*Grated Veg: I grate almost all my veggie right now. It’s very easy to incorporate into any entree or baked product and it seems very pleasing to my 18-month old as he sometimes is put off by large chucks of stuff in his food.

**For the Bacon: Heat oven to 350. Lay 5 strips of bacon on a baking sheet. Cook for about 10 minutes then take your tongs and flip the strips over and bake another 10 minutes. Your oven’s time might be different and you also might like your bacon less or more crispy. Lay it on a paper towel, let dry then crumble. See directions above for adding to risotto.

This recipe originally appeared on my personal blog Strict Avoidance.

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