I’m just going to start this post with the recipe, because it is really good, and I’m not going to try to add words – if you want words, scroll past the deliciousness that is this recipe for some nutrition factoids.
Summer Vegetable Risotto
-1.5 lbs ground mild sausage
-2 cups Arborio/short grain rice
-4-6 zucchini, chopped
-16 oz sliced mushrooms
-1/2 cup grated Parmesan
-1 Cup water
-3 Cups broth/bone broth
-Herbs: dill, basil, & rosemary
-Fat – I’ve been a fan of duck fat lately
- In a large dutch oven (hehe), heat your fat, and add your mushrooms to start browning
- Once your mushrooms have started browning, add some of your broth – like 4-8 oz, and your sausage, stir frequently to combine your delicious umami flavors
- Once your sausage is cooked, add your zucchini (and change spatulas or spoons, if you’re a food safety spaz like me)
- Add your rice, and water, get it to a boil, and then let it simmer
- This is the part that requires more vigilance- once the rice absorbs most of the liquid, add another 8 or so ounces of broth, stir, and repeat until you’ve added in your liquid
- Once the risotto starts thickening, keep stirring, add your parm and your herbs – I use the above herbs because that’s what I have in the garden.
One thing I love about this recipe – you can make it in one pot, and store it for your week (I hate doing dishes). Ok, I love more than one thing about this recipe – you can tailor it to what is on sale, and what is in season. Grocery store out of zucchini?
No biggie – grab yellow squash, or bell peppers.
I personally like adding lemon juice and zest as well – but Pat doesn’t appreciate the taste of lemon… but I recommend.
Topping it with the herbs is another punch of flavor too, I really only use a little salt with the vegetables, and the bone broth I use is lower in sodium. I’ve played around with the recipe for awhile now – and I feel like the steps above yielded the best result.
Nutrition. I eat carbs, they are necessary, and delicious, that being said – I get really heavy handed with the veggies in this dish to up the fiber, and nutrition value. That is also why I use bone broth as well. Mushrooms are a big staple for us, and I feel like they are overlooked and underrated for their nutrition value- mushrooms are high in antioxidants, selenium, and Vitamin D! They are more than just a flavor component, albeit they are in fact also, a delicious flavor component.