Tomato and Spring Vegetable Risotto Recipe

Tomato and Spring Vegetable Risotto

Take advantage of what spring has to offer in this all-inclusive one pot dish. The Immersion Chopper makes quick work of any vegetable you can throw at it to be ready to cook in just seconds.

Total Time50 minutes
Yield
8 servings
DifficultyIntermediate

Bowl of Tomato and Spring Vegetable Risotto

Dietary Interests

Vegetarian, High Fiber, Gluten-Free

Manage Preferences

Submitted by

Vitamix

Ingredients

1 795 g plum tomatoes, juice drained
1 medium 185 g yellow onion, peeled, cut into large chunks
3 garlic cloves, peeled
2 Tablespoons extra virgin olive oil
1½ cups 325 g arborio rice, or carnaroli rice
½ cup 120 ml dry white wine
4½ cups 1.1 l vegetable stock, divided use
1 medium 200 g zucchini, diced
1 medium 200 g yellow squash, diced
2 cups 60 g kale
1 teaspoon kosher salt, optional
½ cup 65 g grated parmesan cheese, optional

1. Place the drained tomatoes, onions, and garlic into the work bowl fitted with the chopping blade. Snap the lid into place and secure the immersion motor to the lid.
2. Select Variable 3. Start the machine and run continuously for 15-20 seconds or until vegetables are evenly chopped.
3. Set a medium saucepan over medium heat. Add the olive and heat, then add chopped tomato mixture and sauté for 8-10 minutes or until most of the liquid has been absorbed. Add the rice to the pan and stir constantly until rice just barely begins to stick to the bottom of the pan.
4. Add the white wine and stir to incorporate. Reduce heat to medium-low and add 2 cups of vegetable stock, stirring constantly to incorporate. Once most of the stock has been absorbed, add the remaining 2½ cups of stock. Simmer over medium low until almost all stock has been absorbed.
5. Add the zucchini, squash, and baby kale, stirring to combine. Simmer for 10 more minutes, until vegetables are just cooked through. Add salt and parmesan if desired, stir to incorporate, and serve.