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Summer Vegetable Risotto with Truffle Oil Drizzle

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Servings 8

Ingredients
  

  • 2 qts Vegetable Stock (you can use chicken stock if vegetarian is not a concern)
  • ¼ cup Olive Oil
  • 1 Diced Onion
  • 3 cloves Minced Garlic
  • 4 cups Arborio Rice
  • 1 Diced Zucchini
  • 1 Diced Green Onion
  • ½ bunch Asparagus (blanched and diced)
  • 1 cup Fresh Green Beans (cut into 1" pieces)
  • 1 sprinkle Grated Pecorino Romano Cheese
  • 1 drizzle White Truffle Oil
  • 1 sprinkle Chopped Flat Leaf Parsley

Instructions
 

  • Heat and let simmer Vegetable Stock
  • In saucepan sauté Olive Oil, Onion and Garlic.
  • When onions are just slightly softened add Arborio Rice and sauté for 3-4 minutes.
  • Add Zucchini, Green Onion, Asparagus and Green Beans. Cook 2-3 minutes then add 2 cups hot stock.
  • Stir rice until liquid is absorbed then add 2 more cups of hot stock and continue cooking and stirring and adding hot stock until a tender creamy rice is achieved.
  • At the last minute before serving sprinkle with Grated Pecorino Romano Cheese and a good drizzle of White Truffle Oil and a sprinkle of Flat Leaf Parsley.
Keyword Risotto, Summer, Truffle Oil, Vegetable