Farmers’ Market Vegetable Risotto

0It was another soggy day at the market.  Those who braved the rain had the opportunity to taste the risotto that that I was demonstrating and for those who missed out here is the recipe. The recipe says to use two cups of seasonal vegetables.  For the version I made at the market I used butternut squash and sweet corn for Rive Family Harvest, sweet yellow peppers from Nashville Farms, and leeks and celery leaf from Rosemary Eisenhauer’s Garden.  For the cheese I used organic, grass-fed havarti cheese from Ohio Farm Direct.  This was the first time I have made risotto with an cheese other than parmesan and I have to say the havarti worked swimmingly, it made for a splendidly creamy dish.  

~Matt

Recipe Card

Farmers' Market Vegetable Risotto
Serves 6
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
348 calories
66 g
10 g
4 g
9 g
2 g
333 g
742 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
333g
Servings
6
Amount Per Serving
Calories 348
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 742mg
31%
Total Carbohydrates 66g
22%
Dietary Fiber 3g
12%
Sugars 2g
Protein 9g
Vitamin A
71%
Vitamin C
15%
Calcium
10%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups arborio rice
  2. 1/2 cup dry white wine
  3. 4 cups vegetable stock(extra may be needed)
  4. 1 white onion, diced
  5. 2 cups seasonal vegetables, diced
  6. 8 tablespoons(1 stick)
  7. 1/2 cup grated cheese
  8. 2 tablespoons finely chopped fresh herbs
  9. salt and black pepper to taste
Instructions
  1. 1.Heat a large saute pan over medium-high heat.
  2. 2. In a sauce pot, warm the vegetable stock, leave on heat to keep hot.
  3. 3. Melt three tablespoons of butter, add onions and saute until translucent.
  4. 4. Add rice and cook for 2 minutes.
  5. 5. Add the wine and cook until the wine completely reduces.
  6. 6. Ladle 1/3 of the vegetable stock into the rice pan, continuously steering the rice until all the liquid is absorbed.
  7. 7. Repeat step 6 with another 1/3 of stock.
  8. 8. Add the remaining stock, keep stirring and cook until the rice is al dente.
  9. (If all the liquid is absorbed and the rice in still not fully cooked add additional stock.)
  10. 9. Stir in remaining butter and cheese and herbs.
  11. 10. Season with salt and pepper and serve immediately.
Notes
  1. Risotto should have the consistency of a thick soup, if it is too thick add more vegetable stock.
  2. If you want to make the risotto ahead of time, cook it through step 7, refrigerate. Finish the rest of the steps right before you want to serve it.
beta
calories
348
fat
4g
protein
9g
carbs
66g
more
OakwoodFarmers' Market https://oakwoodfarmersmarket.org/