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Risotto Primavera

June 12, 2011

Risotto Primavera

Sorry we’ve been away again — last week, it was in the 90s and the extent of our cooking was zilch.  We actually tried to be home as little as possible, and escaped to air conditioned restaurants, since our little box unit hasn’t been put in yet.  On the flip side, Marc and I are both in sweatshirts, and I took a nap under TWO blankets today, because it’s been a LOT colder.  I’d rather it stay on the chilly side, because that’s just me.  I haven’t forgotten about the beastliness of last summer.

On another note, I’m pretty sure our second blogiversary has come and gone.  So, happy TWO years to us.  I am really proud of our blog, and it’s been great to see what came out of a whimsical dinner conversation.  In honor of our blogiversary, please enjoy this risotto recipe — a tasty little dish featured on one of my favorite blogs, The Pioneer Woman, and replicated here.


Risotto Primavera


  • 5 cups Low Sodium Chicken Broth
  • 3 tbsp. olive oil, divided
  • 3 tbsp. butter, divided
  • 1 small yellow onion, finely diced
  • 3 whole carrots, finely diced
  • 1/2 c. cauliflower pieces
  • 1/2 c. broccoli pieces
  • 1/2 c. white mushrooms, diced
  • 1 yellow squash, finely diced
  • 1/2 tsp. kosher salt
  • 1 1/2 c. dry white wine
  • 4 whole green onions, chopped
  • 1/2 c. basil
  • 4 oz. goat cheese
  • 1/2 c. Parmesan cheese


  1. Pour chicken broth into a small saucepan. Heat to a simmer.

  2. In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and mushrooms and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.

  3. Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.

  4. Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, basil and vegetables until all goat cheese is combined.

3 Comments leave one →
  1. Janet permalink
    June 12, 2011 6:50 pm

    This doesn’t say how much rice to add! It’s not listed in the ingredients.

  2. September 5, 2011 7:20 am

    This looks really good. The photo is very artistic.

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