Risotto with Sauteed Vegetables

risotto with veggies

 

 

 

 

 

 

Many people I know have not even had risotto much less cooked it, but they are missing out. It is so simple to make and so delicious. It helps that it is also incredibly cheap to make. This is a great recipe for when there isn’t a lot on sale for the week because it is so cheap to start with.

You can really use whatever vegetables are on sale. The ones in this recipe are just suggestions. Some other great veggies are asparagus, broccoli, peas and mushrooms. You can also omit the cheese if you want. The risotto is going to be plenty creamy because of the nature of it, however if you want the flavor of the cheese, add it.



Stores with Ingredients on Sale:
Safeway- Zucchini
Shoppers- Red peppers
Wegmans- Grape tomatoes, Wegman’s shredded cheese
Giant- Red pepper, Zucchini, Sorgento shredded cheese
Kroger- Red peppers, Onions



Cost: This will be less then $10 depending on what veggies and stock options you use, as well as if you chose to use alcohol.

Quick tip: In reality you can use just water if you want to save money on broth or stock however the flavor will not be a bold. You can also really use any broth you like I just like to use chicken most often. These are all choices you can make to either make it vegetarian or to make it cheaper. You can also do half stock and half water.

Quick tip: Most people would not agree, but if you are looking to cook on a tight budget feel free to use the bullion cubs or powders to make the broth. They cost like $1 and make live 32 cups of broth. This will still provide good flavor and cut the cost down to more like $7.

Ingredients


1 ½ cups Arborio rice (or another short grain rice)
½ Onion chopped
2 Tbsp butter
3/4 cup White wine
3 ½ cups Chicken broth (water)
2  small zucchini sliced
1 cup Grape tomatoes halved or quartered
½ chopped Red pepper
1 cup shredded cheese of choice (Suggestions: cheddar for stronger flavor, parmigiana for a lighter flavor)
1 Tbsp Olive Oil
1 clove of Garlic minced
Salt and Pepper

Instructions

Heat broth in a saucepan and leave on low to keep heat on it.

In a large sauté pan melt butter and add onion over medium high heat. Do no add salt and pepper to the risotto until the end of the cooking process. Cook the onion for about 3 mins. Stir in risotto to toast is slightly for about 7 mins. At this point if you are using the wine add to the pan and stir. Then let is sit and absorb, keeping your eyes on it and stirring every once in a while.

Turn burner down to medium to keep the risotto at a slow simmer. Add 1 cup of the hot broth to the risotto and stir while it starts to absorb, once again let it sit until the liquid is almost completely absorbed. Stirring it occasionally. From this point on do the same thing adding the liquid ½ cup at a time. Do not try to rush the cooking process and make sure you stir after every liquid addition and then occasionally as the liquid absorbs. This is what allows the starches in the rice to develop and create that creamy affect. The cooking time should be around 30 mins.

While the risotto is cooking in a small skillet add olive oil and garlic. Sauté for 1 mins. Add zucchini, Red pepper, salt and pepper and cook until tender. Turn heat off and add tomatoes.

Once all the liquid as been absorbed into the risotto, turn heat off. Test the risotto to make sure it is tender. If it is still crunchy, add more liquid and let it cook a little longer. At this point stir in the cheese and if you want an extra Tbsp of butter. Also stir in the vegetable mixture and salt and pepper to taste.

Serving it hot right after it is made is always the best.

This is great served as a side dish with your favorite meat or add cooked chicken breast to it. If you are going to serve the recipe as a man meal for four people I would make 1 and ½ times the recipe.