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Ever since we realized how easy risotto is to make, it has been a huge staple in our house. Given our namesake, we decided to learn to make it and have so several times. The first time we attempted to make risotto, I was admittedly very nervous over the seemingly daunting task. However, after our first delicious attempt, we were shocked by how easy the process truly was. Now, in no time, I can make risotto with very little effort. It has become our equivalent of simple pasta night in our home. Because we love to make and eat risotto so much, we have made it now for every season and have crafted a delicious way to enjoy it any time of year. Check out our pumpkin risotto for the fall, our lobster risotto for the winter, and our pancetta and asparagus risotto for the spring. This summertime risotto was just as delicious as our other seasonal concoctions and it perfectly captured summer in the rich and flavorful dish.




Summertime Risotto




What I love most about risotto is how versatile it is. This summertime risotto can be adapted to include any garden vegetable that is teaming in your backyard. Zucchini, green beans or any squash would be a perfect addition to this easy dish. The inspiration for this dish actually came from working in my mom’s beautiful and wonderfully overgrown garden this summer.

Summertime Risotto




A few weeks ago, my mom broke her arm in three places while on a rafting vacation. When Dan and I went out to help her around the house, one of my assigned jobs was to harvest her garden. She was so upset to not be able to take care of it on her own and has loved maintaining this gorgeous garden. When I adopted her task, I quickly fell in love with everything in her garden and realized why she was so sad to hand over this duty. Her garden was ripe with stunning colors from the heirloom tomatoes to the ripening eggplant. Even though I worked in the blistering heat for a few hours, it was so fun to have recipes dance in my head. These vibrant vegetables gave me so many ideas for future meals, and I am so happy to bring one to life already.

Summertime Risotto




Whether or not you have a beautiful garden at home, this summertime risotto can utilize anything you harvest. Both rich and flavorful, it is a perfect summer dish that others will be impressed by. Best of all, it is deceivingly easy and is ready in no time. Enjoy this delicious risotto and we hope you try it with any summer vegetable you have on hand.




Summertime Risotto




Summertime Risotto

Summertime Risotto

Ingredients

  • 1 cup Arborio Rice
  • Salt and Pepper
  • Olive Oil
  • 1 medium white onion, chopped
  • 1/4 cup White Wine
  • ¼ cup Parmesan cheese
  • 2 tbs. minced garlic
  • ½ cup water
  • 1 ¾ cups chicken broth or vegetable broth
  • 2 strips Bacon, crumbled
  • 1 Avocado, chopped
  • 1/4 cup Cherry Tomatoes, halved
  • 1 Corn Cob, sliced
  • 1/4 cup Basil, chopped
  • 1/4 cup Chives, chopped

Instructions

  1. Place a medium sized saucepan on the stovetop and turn to medium heat. Pour the chicken broth and water in the medium sized saucepan, and cover. Bring to a boil and reduce heat.
  2. Put a medium size skillet on the stovetop and turn to medium heat. Pour a tablespoon of olive oil into the skillet, and then add the onions. Add the wine and cook for four minutes. Season with garlic, salt and pepper. Let this sauté for about 3 minutes. Pour in the Arborio Rice and let it cook for about 2 minutes or until the rice begins to turn translucent.
  3. Pour the rice into the warm stock mixture. Cover, reduce the heat to medium-low, and let it cook for about 15 minutes. After cooking, stir for about 4 minutes with a wooden spoon until the liquid is almost gone. Add the parmesan cheese. Keep on the heat, and stir for another 4 minutes until the dish gets creamy. Cook the bacon to desired crispness and crumble when cool. Garnish the risotto with bacon, avocado, tomatoes, corn, basil and chives. Enjoy!
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