Creamy Vegetable Risotto with Rosemary

Creamy vegetable risotto is an Italian dish combining Arborio rice with asparagus, carrots, zucchini, peas, and red onion to create the cozy, fall dinner we are all hoping to sit down to.

And dun dun dun duuuun, the zucchini kick continues this week!

Chocolate Zucchini Muffins 👉 BIG HIT!!

Creamy Vegetable Risotto with Rosemary…AHHHHH! So goood! However, convincing the kids to eat delicious chocolate (zucchini unspoken) muffins was much easier than trying to get them to eat this amazing risotto with like uh barely any vegetables in it at all. Either way they weren’t having it and I had a gut feeling we would see some cereal bowls in our near future and sure enough that happened.

That aside, guys and gals, this risotto totally rocked my night. And probably as much as THIS IS US did for you for the season premiere. I’m gonna be honest and say I missed it. I know. BUT, I did catch The Good Doctor and it is now on my very short list of shows I need to watch weekly. And by short list I mean that is the only show on the list right now. I will fill you in if anything else makes that list!

So, um just to make sure you know asparagus is in this recipe…here is a pretty picture of it. 🙂

Oh and a few more pretty veggies…

Gosh I really do ponder about what was going through my mind when I decided not to include all of the ingredients in this photo. Like, apparently these guys are the cream of the crop except I totally left out the star risotto. What was I thinking??

Risotto is totally the Ferrari of rice in my mind. It transforms into these creamy, pillowy dreams and it satisfies all possible dinner goals.

I mean all of ’em.

Add a few strips of baked chicken and you got yourself a MEAL!

It is so interesting how this meal ended up in this post. After the chocolate zucchini muffins were such a hit, I really wanted to keep the zucchini going this week. I began brainstorming and somehow the whole risotto idea popped up as it does every now and then. But it often gets kicked back out because it seemed so intimidating.

Well, I recently started reading Garlic and Sapphires by Ruth Reichl while waiting for my daughter at dance class on Mondays and I absolutely love it so far. I’m on page 33 I think. Well, just to be clear I started reading this after the idea of risotto popped into my mind. And just a little ways in, Ruth put in a recipe for risotto that was inspired by a dish she had at a New York restaurant! I knew that was my answer and I just had to make it! ❤️ The book is one of those can’t put down kinda books. I just wish I had more opportunities to pick it up besides the half hour on Mondays and at 11:00pm as my eyes are half closed already or half open however you want to look at it.

This is one of those recipes that just shouts to the rooftop how much you love and care for the people that you fix it for. Those perfectly trimmed asparagus ends and chopped veggies say it all when paired with fluffy risotto and rosemary. Oh! And nothing beats (well I suppose not NOTHING) a kitchen that smells of some deee-lish-shus dinner ready to bring your family and friends to the table. Totally having a Julia Childs moment right now…pardon me.

Don’t hesitate on this because of my kids’ reactions. They really could do better than Honey Nut Cheerios at 9pm. Better luck next time mommy.

Creamy Vegetable Risotto with Rosemary

Megan

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Dish

Cuisine Italian

Ingredients

  

• 1/2 pound asparagus about 15-20 small spears
• 5 cups quality chicken stock
• 1/2 teaspoon fresh rosemary chopped
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 medium red onion diced
• 1 medium carrot diced
• 2 small zucchini diced
• 1/2 teaspoon coarse salt
• 2 cups Arborio rice
• 1/2 cup dry white wine or 1/4 cup white vinegar
• 1/2 cup thawed frozen peas
• 1/2 cup Parmigiano cheese + extra for serving

Instructions

 

• Cut off the tips of the asparagus and set aside. Of the remaining asparagus spears, cut them in half. Dice the tops and discard the bottoms. Set diced asparagus aside. Also set out the 1/2 cup frozen peas to thaw at this time.
• Bring the chicken stock to a simmer in a medium saucepan. Add the rosemary, reduce heat and just keep an eye on it and give it a couple stirs occasionally. While stock is getting to a simmer begin chopping vegetables.
• Melt 2 tablespoons of the butter in a dutch oven or large pot. Add olive oil and red onion at this time and cook for about 6 minutes on medium heat or until onion is softened.
• Add carrot and cook for about 5 minutes more.
• Add zucchini, diced asparagus (not the tips), and 1/2 teaspoon salt and cook for another 5 minutes.
• Add in the rice and stir well enough until all of it is coated with the butter/oil.
• Pour in the wine(or vinegar), stirring often for another 2-3 minutes.
• Gradually add the simmering stock to just cover the rice. A lot of stirring begins now. Continue to stir until the stock has evaporated/been absorbed. Keep adding, stirring, evaporating for approximately 20 minutes. You should have about a cup and a half of stock left in the saucepan.
• Now add the asparagus tips and peas and a bit more stock and cook for another 5 minutes and the rice will now be soft with a little bite at the center still.
• Last time, add a couple small spoonfuls of stock and remove the dutch oven from the heat.
• Add in the last tablespoon of butter and the cheese and mix.
• Serve with additional cheese for topping and salt/pepper if needed but shouldn't even be necessary!

Notes

Recipe adapted from the book Garlic and Sapphires

Pairs great with baked chicken seasoned with salt and pepper and a little rosemary

More Delicious Meal Ideas

Chicken Parmesan with Spaghetti Squash

Simple Kale and Couscous Salad