What to do with all those veggies you got from your last trip to the farmer’s market?
You make risotto of course!
Ok, you can make a lot of things – and I’ve been doing my fair share of trying to get as creative as possible with produce this season – but the truth is, no matter how hot it may be outside – I’m always in the mood for risotto.
Rain, shine, warm or cold – give me it all! And this time, load in the veggies.
I’ve babbled on about it before, but summer truly is my absolute favorite time for produce. It’s really the one time of year where I don’t feel like I’m searching for ways to add more vegetables into my daily routine, it happens naturally. When the picking is fresh and local, you can’t get any better than that!
My mom was in town all week so we could finalize a bunch of details for the wedding which is part of the reason I’ve been radio silent since last week.
We crafted, ran around, squeezed in a 6 am barre class and power walks, had final meetings with vendors, crafted a little more, and decided to spontaneously stay overnight up in the mountains near the wedding venue for a little girls night. She’s a wedding planning pro by this point, so I knew her visit would help put me at ease with a lot of things.
Mom’s always know best.
And minus our night up in the mountains, we cooked dinner every night at home – packing in as much zucchini and greens and watermelon as possible. While we didn’t make this summer vegetable risotto (because really, the stirring process is a little more time-consuming then we wanted after a long day), I know she would’ve enjoyed it just as much as I do.
While I omitted any meaty or fishy protein from this, you can definitely toss in some chicken or shrimp; oh oh salmon would be delicious too! I think it tastes pretty damn delicious as is, but there is always room for a little extra if you want it.
Let’s make it our mission to enjoy all the summer vegetables in any and everything while we can! Now it’s time for me to catch up on all the neglected emails from this week. Lots of coffee this morning!
- 2 ears of corn
- 2 tablespoons olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4-5 cups low-sodium chicken broth
- Salt and pepper
- ¼ cup Parmesan
- 1 tablespoon unsalted butter
- 1½ cup grape or cherry tomatoes
- 1 medium zucchini, diced
- 1 small yellow squash, diced
- 2 tablespoons fresh basil leaves, chopped
- Heat grill to medium-high heat. Cook corn (husks on) on the grill turning occasionally, until husks are charred. Remove from the grill and let cool before removing the husks. Using a sharp knife, carefully cut the corn off the ears into a large bowl. Set aside.
- Heat chicken broth over medium-low heat in a small saucepan.
- While the broth is warming, heat a tablespoon of olive oil in a large skillet over medium heat. Add the tomatoes, zucchini, and squash to the skillet, season well with salt and pepper and cook 5-7 minutes, until the tomatoes have just slightly opened up and the vegetables are tender. Remove from heat and set aside.
- Add 2 tablespoons of olive oil to a large skillet over medium heat. Once hot, cook the shallot until soft, about 2-3 minutes, then add in the minced garlic and cook an additional minute. Add in the rice and stir to coat with the olive oil, then stir in the wine.
- Add in the warm chicken broth, about ¼ cup at a time, then stir/simmer after each addition, until the rice is soft and creamy. This usually takes about 20-25 minutes; cook until the rice is tender but still firm to the bite.
- Stir in the parmesan, and a tablespoon of butter. Then add all the vegetables to the skillet and give it a good toss to mix together. Season with salt and pepper and garnish with basil!