The blossoms are out and so is the new batch of recipes!
I spent the last couple of weeks of March and the start of April testing out some new recipes, only one of which made the cut. I’m now excited to dive in and share my set of Spring & Summer lunch and dinner recipes, starting with this sweet and fresh summer risotto!
The main difference between this and the winter recipe I use is the lack of cheez, which is great if you don’t like faux cheese. And the colour is freaking amazing. I mean, just look at this and tell me you don’t want to dig right in.
The sun dried tomatoes are the star here. It’s one of those foods I wonder why I don’t eat more of it.
2 tbsp olive oil
1 diced onion
4 garlic cloves, minced
1 c arborio rice
1 c cooking wine
3 c vegetable stock/broth
Basil: 1 1/2 tsp dried or 1/4 c fresh (I prefer fresh)
Salt & pepper, to taste
240 g artichoke hearts (chopped a few times)
100 g sundried tomatoes, sliced
1/4 c fresh parsley (about half a bunch), chopped
Heat oil in a large pot over medium heat. Cook the onions until translucent, about 4 minutes. Add the garlic and cook until aromatic, no more than 2 minutes. Add rice and cook for a few minutes (I find two is good). Add the wine and stir, then add the vegetable stock or broth. Stir until most of the liquid has been absorbed (approximately 15 minutes). Add salt & pepper and dried basil (if using) to taste and just before ready, artichokes, tomatoes, and fresh herbs. Serves 4-5.
As with my previous risotto recipe, if you don’t eat it immediately, the rice will absorb the liquid when you store it.