It's spring, and a cook's thoughts turn to early vegetables. A perfect spring dish, Veggie Risotto! This is a play on a Greek dish called spanakorizo that's popular during Lent because it's made without egg, cheese or meat. To make the dish richer (Lent – aside) add chunks of feta and top the risotto with sharp goat cheese or grated Parmesan.
Greek-Style Vegetable Risotto
TOTAL PREP TIME: 30 MINUTES
Greek-Style Vegetable RisottoTOTAL PREP TIME: 30 MINUTES
SERVES: 4 TO 6
Ingredients:
6 cups vegetable stock or low-sodium broth
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 pound arborio rice (2 cups)
½ cup Kalamata Olives, rough chop (no pits!)
1 large zucchini (10 ounces), cut into 1/2-inch dice
4 scallions, thinly sliced crosswise
1 cup frozen peas, thawed
One 1/2-pound bunch of arugula or baby spinach, large stems discarded & leaves chopped
Salt and freshly ground pepper
Chunks of Feta cheese (optional)
Freshly grated Parmesan cheese, for serving (optional)
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 pound arborio rice (2 cups)
½ cup Kalamata Olives, rough chop (no pits!)
1 large zucchini (10 ounces), cut into 1/2-inch dice
4 scallions, thinly sliced crosswise
1 cup frozen peas, thawed
One 1/2-pound bunch of arugula or baby spinach, large stems discarded & leaves chopped
Salt and freshly ground pepper
Chunks of Feta cheese (optional)
Freshly grated Parmesan cheese, for serving (optional)
Directions:
1. In a medium saucepan, bring stock to a simmer.
1. In a medium saucepan, bring stock to a simmer.
2. In another medium saucepan, heat 2 tablespoons of the olive oil. Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.
3. Add the rice and cook, stirring, for 1-2 minute. Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more. Continue cooking until the rice is al dente and the liquid is thickened, about 20-30 minutes total.
4. Meanwhile, in a large skillet, heat the remaining olive oil. Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes. Add the peas and arugula/spinach and cook until wilted, about 1 minute. Add 1/2 cup of remaining vegetable stock, season with salt and pepper and bring to a simmer. Remove from the heat.
5. Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute. Add the olives and feta cheese.
4. Meanwhile, in a large skillet, heat the remaining olive oil. Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes. Add the peas and arugula/spinach and cook until wilted, about 1 minute. Add 1/2 cup of remaining vegetable stock, season with salt and pepper and bring to a simmer. Remove from the heat.
5. Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute. Add the olives and feta cheese.
6. Season the risotto with salt and pepper. Spoon the risotto into bowls and serve with Parmesan cheese.
Enjoy!
Stacy
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