Fresh Garden Veggie Risotto

I saw this recipe the other day on Pioneer Woman and just knew I would love it. It was full of veggies, rice and cheese! It doesn’t get much better in my book! The kids and I hit up on of the local farmers markets and brought home a bunch of fresh veggies! We then made a trip to Publix to buy a bottle of wine…oh and some bananas to make my purchase seem a little more kid friendly. I’m a weirdo like that!

We got home, washed the veggies, I cracked open the bottle of wine and drank half of it, diced up all of the veggies and got to work. (Just kidding on the wine part, I don’t even like wine to drink! Guess I’m just in a humorous mood. It was funny, right?! No! Fine lets move along!)

I didn’t use the same veggies as PW, but it was still AMAZING!!

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Start by dicing up all of the veggies you plan to use. (Scratch the peas, I changed my mind). 3/4 green bell pepper, 1 yellow squash, 1/4 onion, 1/4 red pepper, 3 carrots (peeled), 1 zucchini

In a dutch oven heat 2tbs EVOO and 2tbs butter

Add in onions and carrots. Cook until tender but not soft. 1-2 min

Add in red and green peppers. Cook for 1 minute

Add in yellow squash and zucchini. Cook for 1 minute

Add in 1 can drained chickpeas. Cook for 1 minute. This was a last minute idea. A couple of years ago back in GA Lover Boy and I went to a couple's house turned restaurant. They were from Italy and had made a risotto with chickpeas and other veggies. It was to die for!

Remove all of the veggies from the dutch oven and set aside in another dish

In the same dutch oven heat 2tbs EVOO and 1tbs butter

Toast 1 1/2c Asborio Rice for about 45 seconds

Then add in 1 1/2c white wine. I used a 2007 Riesling. Don't ask me why, I'm like a lost tourist in the wine isle. The symbols for dummies said that the grape symbols meant sweet and good with veggies, so it's just what I bought **In a small pot bring 1 can chicken stock to a simmer

: Once the wine has cooked out add 1c at a time of chicken broth

Once all of the stock has been absorbed, remove from heat and stir in 4oz goat cheese

Dish up and top with freshly grated parmesan cheese

I absolutely LOVED this dish! I probably could eat it every single night of my life. I didn’t make anything else to go with it for me because it was filling enough. Lover Boy though had a left over hamburger to go with his risotto. Laughing Coyote loved it! Little Finch didn’t like the “crunchy veggies”, but she did like the rice!

The great thing about this dish is that you can use whatever veggies you have on hand! Change it up each time!

Hope you guys give this a try! As always, if you do, let me know what you thought of it!

Love,

Little Sparrow

One Comment

Tara says:

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Looks delish! I might have to make something similar one of these days. I’m sure the addition of the goat cheese was tasty! I bet basil or parsley would be good sprinkled on top, too. A wine tip: it is best to use a dryer white wine to cook with such as a pinot grigio or a sauvigion blanc. A riesling is a bit on the sweeter side and is a great summer drinking wine when chilled. Or you can use a riesling mixed with some fresh fruit and orange liqueur (triple sec, countreau, etc.) for a killer sangria…yum! Just in case you have some of that bottle leftover–I’d hate to see it go to waste! 🙂

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