Risotto Primavera

Categories: dinner

Ingredients

• 5 cups Low Sodium Vegetable Broth
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1/2 whole Large Yellow Onion Finely Diced
• 3 whole Carrots, Peeled And Finely Diced
• 1/2 cup Cauliflower Pieces
• 1/2 cup Broccoli Pieces
• 1 whole Yellow Squash, Finely Diced
• 1/2 teaspoon Kosher Salt
• 1 Tablespoon Olive Oil (additional)
• 1 Tablespoon Butter (additional)
• 1-1/2 cup Arborio Rice
• 1-1/2 cup Dry White Wine
• 1-1/2 teaspoon Kosher Salt (additional), More To Taste
• 4 whole Green Onions, Thinly Sliced
• 1/2 cup Frozen Peas
• 4 ounces, weight Goat Cheese
• 1/2 cup Grated Parmesan Cheese

Directions

1. Pour chicken broth into a small saucepan. Heat to a simmer.

2. 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.

3. 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.

4. Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.

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