Spring Risotto

The best way I've found to get my children to eat vegetables is to hide them in carbs (see my last post on broccoli pasta!). And let's be serious, it's my favorite way to eat vegetables too. This risotto fits the bill because the creamy rice is chalk full of veggies. The official name of this dish is Spring Risotto but when serving it to my boys I like to call it Rainbow Risotto, which sounds a lot more fun and inviting. To make the meal feel fancy, serve with sparkling water and a simple salad of lettuce and tomatoes. 

Spring Risotto (aka Rainbow Risotto)

Risotto primavera

Ingredients:  

3 cloves garlic (whole)

Olive oil

2 cups potatoes chopped

3/4 cup carrots chopped

3/4 cup asparagus chopped

2 cups zucchini chopped

Half a can of peas 

2 large cubes vegetable bouillon

1/2 cup yellow onion chopped

2 cups Arborio rice

1 tablespoon butter

1 cup parmesan cheese 

*You can essentially add any vegetable. Other ideas include eggplant, tomatoes, and red onions. 

Instructions:

1. In a large frying pan, heat up a generous amount of olive oil over medium heat. Add cloves of garlic and sauté until partially transparent and the aroma has hit its peak (about 3 minutes). 

2. Remove garlic, then add carrots and potatoes to the pan. Cook over medium heat until the potatoes are translucent (about 5 minutes). 

Note: Because each vegetable requires a different cooking time, it's important to follow the order in which they should be added to the frying pan. 

3. Add asparagus and anywhere from 1/2 to 1 large cube of vegetable bouillon. Continue cooking for another 5-7 minutes. 

4. Add zucchini and peas. 

5. Sauté everything together until vegetables are al dente (anywhere from 5-7 minutes). Add salt if needed and then set vegetables aside in a clean bowl. (The large frying pan will be used to cook the risotto.)

Note: The vegetables should still be al dente because they will cook again in the risotto and shouldn't be so soft that they turn to mush when combined with the rice. 

6. In a pot, add one large cube of vegetable bouillon to 2 liters of water. Bring to a summer. 

Note: It's important that the water is warm because it will be added to the risotto one ladle at a time and shouldn't be colder than the rice, as that would interrupt the cooking. 

7. In the large frying pan, heat a generous amount of olive oil and then add the chopped yellow onion. Sauté onion for 3-4 minutes or until soft. 

8. Add rinsed Arborio rice to pan. Stirring once in a while for 2-3 minutes until the rice has absorbed the oil. 

9. Begin to add the broth to the pan of rice one ladle at a time. It'll be time to add another ladle of broth when the rice is rather dry. (This is the secret to creamy risotto!!) You'll know it's time to add more liquid when you're able to drag the wooden spoon across the bottom of the pan and no broth seeps into the dry path you've just made. 

10. Add the vegetables to the pan when the rice is just barely undercooked (after about 15 minutes of cooking). Add another ladle of broth or two if needed. 

11. Once the rice is al dente, remove from heat. Stir in butter and 1/2 a cup of grated parmesan cheese until thoroughly mixed. 

12. Garnish with more parmesan cheese and serve.