ADVENTURES | PHOTOGRAPHS | LIFE IN AMSTERDAM


Monday, April 9, 2012

Rainbow Risotto with Fresh Veggies

Our recent, refreshing spring weather and an afternoon stop to the Albert Cuyp Market inspired me to whip up some risotto with fresh veggies. Unfortunately, the sun has fled Amsterdam but this satisfying dish is easy to make and perfect for dinner on a cold, grey evening. I love how the bright veggies add a bold garnish to this dish!

First, prepare lots of colorful fresh veggies and then add in some garlic and Italian herbs, I love using basil from our biological plant that sits on our kitchen window.


I start with onions, garlic and carrots in a deep pan with medium-low heat and a few tablespoons of olive oil. Then add the red peppers, courgette and mushrooms (in this case, I ended up skipping the tomatoes). After sauteing the veggies (about 5-8 minutes) add the vegetable broth and 300 grams of risotto (following the box directions). Serve immediately and top with goat cheese (Parmesan also tastes great too).


This cooking tip made the risotto creamy to perfection. (I used a few tablespoons of olive oil instead of butter). Once it's completed, top with more basil and a sprinkle of soft goat cheese.

Try serving a scoop of the veggie risotto with an arugula + tomato + mushroom salad. Add a touch balsamic glaze for tinge of sweet and tangy.

Leftover risotto can be served chilled as a salad, lekker!

I think it would be fun to make a risotto primavera and use fresh spring veggies like asparagus, carrots and peas. Do you have any favorite spring time recipes to share? I'm always curious for new inspirations!

6 comments:

  1. I love this chicken salad with Granny Smith apples and fresh basil: http://goo.gl/sX9LK

    The prep work takes a while, but in the end it's so worth it!

    ReplyDelete
    Replies
    1. Oh that looks good, especially with the tart granny smith apples! Looks like a vegetarian version of this is easy to create. Thanks!

      Delete
    2. Oops -- I didn't realize you're a vegetarian! But yes, I think it would be great even without the chicken. Especially if you like white wine vinegar (I'm a vinegar freak myself).

      Delete
  2. I love risotto in any (veggie) form :) I usually make green vegetable risotto just because I like the colour-coordination!

    When I think of spring and summer foods, I think of garden parties, fetes, and lemon drizzle cake.

    ReplyDelete
    Replies
    1. Mmmmm lemon drizzle cake, that's something I wish was already in my kitchen waiting for me! Thanks Rachel :)

      Delete
  3. a wonderful blog full of beauty,
    This blog is my folow, also in turn folow my blog okay, thank you

    ReplyDelete