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Herb and Vegetables Summer Skillet over Risotto
from Tiffany at eatathomecooks.com
Prep Time
15
mins
Cook Time
35
mins
Total Time
50
mins
Servings:
6
to 8
Calories:
343
kcal
Ingredients
For the vegetables:
2
onions
save 3-4 Tbs. for the risotto
6
cloves
garlic
crushed
6-8
cups
chopped swiss chard
or favorite greens - kale, collards, spinach, etc.
2
yellow squash
chopped
2
zucchini
chopped
2
cups
tomatoes
chopped
salt & pepper
to taste
2-4
Tbs.
balsamic vinegar
4-6
Tbs.
fresh herbs
basil, dill, chives, etc., or use dried herbs
For the risotto:
4½
cups
vegetable stock
+1 cup for stovetop version
3-4
Tbs.
onion
diced, reserved from the vegetables
2
cloves
garlic
crushed
2
cups
arborio rice
2
Tbs.
miso paste
optional
¼
cup
nutritional yeast
1
Tbs.
lemon juice
1
Tbs.
mirin
salt & pepper
to taste
Instructions
For the vegetables:
Cook the onion (save 3-4 Tbs. back for the risotto) and garlic in a large skillet until the onion is soft.
Add the swiss chard or other greens to the skillet and cook until the greens wilt enough that you can fit in the squash and zucchini.
Cook several more minutes until the zucchini is tender-crisp.
Add the tomatoes to the skillet, along with salt, pepper, balsamic vinegar and the herbs.
Cook several more minutes to heat everything well.
Risotto Instant Pot Version:
Warm the broth in the microwave for 1-2 minutes.
Put the onion and garlic in the pot and cook on sauté for 1-2 minutes, until onion softens.
Add a bit of water if it starts to stick.
Add the rice to Instant Pot and stir, cooking 1-2 minutes until rice begins to take on a translucent quality.
Pour hot broth into the pot, seal the lid and set the cook time for 5 minutes.
Do a quick pressure release at the end of cook time and remove the lid when the pressure is released.
If there's a lot of liquid, use the sauté button to cook off a bit of the liquid. You don't want it to be dry, but it shouldn't be too soupy either.
Stir together the miso paste, nutritional yeast, lemon juice and mirin.
Stir this into the finished risotto and season with salt and pepper.
Risotto Stovetop Version:
In a heavy-bottomed pot over medium heat cook the onion and garlic for 1-2 minutes, until onion softens.
Add a bit of water if it starts to stick.
Add rice and cook 1-2 minutes until rice begins to take on translucent quality.
Stir together the miso paste, nutritional yeast, lemon juice and mirin. Stir this into the finished risotto and season with salt and pepper.
Add 1 cup broth to the pot and cook, stirring gently.
When that liquid has been absorbed, add another cup of broth and cook until that liquid is absorbed, stirring frequently.
Continue until all the liquid has been added and absorbed by the rice, it may take up to 5½ cups of broth.
The risotto should look creamy and have just a slight whiteness to the grains.
To serve:
Top the risotto with the herbs and vegetables.
Notes
Note: Mirin is sold near the soy sauce or vinegar. If you can’t find it, use 2 tsp. rice vinegar and 1 tsp. honey or maple syrup.
Nutrition
Serving:
6
to 8
|
Calories:
343
kcal
|
Carbohydrates:
75
g
|
Protein:
9
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1028
mg
|
Potassium:
801
mg
|
Fiber:
6
g
|
Sugar:
11
g
|
Vitamin A:
3483
IU
|
Vitamin C:
50
mg
|
Calcium:
71
mg
|
Iron:
5
mg