Risotto Primavera Recipe

Wednesday Dinners have been moved to Tuesdays now to accommodate our new cooking buddy - J! J is taking dance classes up in San Francisco on Wednesdays (boy has moves!). Chef on Tuesday. Dancer on Wednesday. Here's our attempt at The Pioneer Women's Risotto Primavera. The end result was very tasty - we all ended up eating a lot more rice than we typically do. Props to people making risottos regularly - I had to pass the stirrer over to Alan for the home stretch.


Ingredients

• 5 cups chicken broth 
• 3 tbsp olive oil
• 3 tbsp butter
• 1/2 yellow onion, diced 
• 3 carrots, diced 
• 1/2 cup cauliflower 
• 1/2 cup broccoli 
• 4 oz mushroom 
• 1 yellow squash, diced 
• 2 tsp salt
• 1.5 cups Arborio rice 
• 1.5 cups dry white wine 
• 4 oz goat cheese
• 1/2 cup Parmesan cheese
• green onion

Instructions

1. Pour chicken broth into small saucepan. Heat to simmer. 
2. Heat 2 tbsp olive oil and 2 tbsp butter. 
3. Add diced onions and carrots. Stir and cook for 2 minutes. 
4. Add cauliflower. Cook for 1 minute. 
5. Add broccoli. Cook for 30 seconds. 
6. Add squash and mushrooms. Cook for 30 seconds. 
7. Sprinkle salt. Stir. Remove from pan and set aside. 
8. Add 1 tbsp olive oil and 1 tbsp butter to the pan. Heat over medium-low heat. 
9. Add rice and stir, cooking for 1 minute. Add half the wine and 1.5 tsp salt. Stir and cook until liquid is absorbed
10.  Over next 30-45 minutes, add 1 cup of broth at a time, stirring and cooking until each addition of broth is absorbed. 
11. Add other half of wine and cook until absorbed. 
12. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it.
13. Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.
14. Serve with green onion on top.  

Source: The Pioneer Woman