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Kissing In The Kitchen with Shawnie Kelley

Recipes / American, Pasta & Grains

Creamy Vegetable Risotto

Creamy vegetable risotto is a classic stovetop dish that teaches patience, heat control, and timing. By slowly adding broth and stirring, the rice releases starch to create a rich, creamy, velvety texture. Finished with butter, cream, and Parmesan, and topped with grilled vegetables.

Serves
6
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Directions

  1. Prepare the vegetables: Toss the vegetables in olive oil, salt, and pepper, and your favorite herbs.

  2. Cook the Vegetables: Heat a grill or large skillet and grill or sauté the vegetables until they are fork-tender.

  3. Warm the broth: Heat broth in a small pot and keep it warm over low heat. This helps the risotto cook evenly and steadily.

  4. Sauté Aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add shallot and cook until soft and translucent, about 1-2 minutes. Stir in garlic and thyme, then cook for 30 seconds.

  5. Bloom the Rice: Add 2 tablespoons of butter to the pan. As soon as it melts, add Arborio rice to the pan. Stir for 1–2 minutes until the edges look slightly translucent and the rice smells nutty.

  6. Add Broth Gradually: Add warm broth one ladle at a time. Stir frequently and wait until the liquid is mostly absorbed before adding more. Season with salt and pepper after 2 ladles. Continue for 18–22 minutes until rice is creamy and tender with a slight bite. You might use all the broth.

  7. Finish the Risotto: Once the rice achieves a soft yet toothsome texture, remove from heat. Add butter, cream, and Parmesan, then stir until smooth and creamy. Season with salt and pepper to taste. Stir in the grilled or sautéed vegetables, saving some for on top.

  8. Serve: Serve immediately while warm and creamy. Risotto should be loose and flowing, not stiff. Garnish with optional chopped parsley.

  9. Chef’s Tip: Pre-make the Risotto to the point where you need to add only 1 or 2 cups of broth to finish. Let cool and refrigerate overnight or until ready to eat, up to 2 days later. This is a great shortcut to get most of the work out of the way in advance and not spend a lot of time finishing.

From Shawnie's class “Flavors From the Farmer’s Market”

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