Herb and Vegetables Summer Skillet over Risotto
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 354kcal
Ingredients
For the vegetables:
- 1 onion save 2-3 Tbs. for the risotto
- 3 cloves garlic crushed
- 3-4 cups chopped swiss chard or favorite greens - kale, collards, spinach, etc.
- 1 yellow squash chopped
- 1 zucchini chopped
- 1 cup tomatoes chopped
- salt & pepper to taste
- 1-2 Tbs. balsamic vinegar
- 2-3 Tbs. fresh herbs basil, dill, chives, etc., or use dried herbs
For the risotto:
- 2¼ cups vegetable stock +½ cup for stovetop version
- 2-3 Tbs. onion diced, reserved from the vegetables
- 1 clove garlic crushed
- 1 cup arborio rice
- 1 Tbs. miso paste optional
- 2 Tbs. nutritional yeast
- 1½ tsp. lemon juice
- 1½ tsp. mirin
- salt & pepper to taste
Instructions
For the vegetables:
- Cook the onion (save a few 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.
- Add the tomatoes to the skillet, along with salt, pepper, balsamic vinegar and the herbs.
- Cook several more minutes to heat everything well.
- Cook several more minutes until the zucchini is tender crisp.
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.
- 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 2¾ cups of broth.
- The risotto should look creamy and have just a slight whiteness to the grains.
- Stir together the miso paste, nutritional yeast, lemon juice and mirin. Stir this into the finished risotto and season with salt and pepper.
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 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.
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: 3to 4 | Calories: 354kcal | Carbohydrates: 76g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1026mg | Potassium: 865mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3483IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 5mg