Winter Vegetable Risotto
Ingredients
3 ½ – 4 cups vegetable broth (warmed on the stovetop // store-bought)
1 cup squash, cubed
1 bunch kale, shredded
¼ cup shallots, sliced
1 cup asparagus, sliced on the bias
2 tbsp water (or oil), divided
1/4 tsp each, sea salt and black pepper
3/4 cup thinly sliced shallot
1 cup arborio rice
1/4 cup grated parmesan cheese (plus more for serving)
Directions
- Heat a large skillet over medium. Once hot, add oil, shallots, asparagus and the squash. Season with salt and pepper and sauté until just tender and slightly browned, about 3-4 minutes. Remove from the pan and set aside.
- In the same pan, add olive oil and arborio rice and stir for one minute, until toasted.
- Once browned, using a ladle or a measuring cup, pour vegetable broth 1/2 cup (120 ml) at a time, stirring almost constantly until absorbed.
- Once the risotto is cooked through and al dente, remove from heat. Add kale, followed by your vegetable medley and stir until combined.
- Top with freshly grated parmesan cheese and serve.
© Florida City Gas. All rights reserved.
© Florida City Gas. All rights reserved.
