Green Vegetable Risotto

In my new found love of risotto here is a nice recipe calling for some nice green vegetables. Even though this nice dish would be ideal in spring and summer when the bounty of fresh vegetables is in its peak, frozen vegetables will still work. Also, sometimes the stores have zucchini on special or there’s a few bags on the discount shelf (I love those shelves!) and it’s the perfect time to make something when the price may deter you.

Like all risotto, I find them quite easy to make. It’s just the stirring that is time consuming, but put some great music on the radio or in the CD player and you’re set to go. Of course, you’re not limited to the vegetables here, you can choose whatever you feel like or whatever the store has that catches your eye. Here, I substituted celery for the peas; I’m not always fond of them.

Green Vegetable Risotto          (from Lighthearted at Home by Anne Lindsay)

4 cups vegetable broth

2 tbs olive oil

½ cup sliced green onions

1 cup Arborio rice

1 cup sliced green beans

12 snow peas

1 cup chopped zucchini

¼ cup chopped fresh parsley

½ cup grated parmesan

Fresh ground pepper

Bring broth to a simmer. In a large skillet heat half the oil then cook the green onion until softened. Add rice and stir to coat. Add about half the broth, ¼ cup at a time, cooking and stirring until each addition is absorbed before adding the next. Stir in green beans and cook for 2 mins. Stir in the peas and zucchini. Stir in remaining stock, ¼ cup at a time, until each addition has been absorbed, until rice is creamy and firm. Stir in parsley, parmesan, pepper, and remaining oil.