SEATTLE —
Garden Risotto with Patty Pan, Radish, and Heirloom Tomatoes
By: Chef Melvin Banuelos, Currant Bistro at The Sound Hotel
Ingredients:
- 1 cup arborio rice
- 4 cups vegetable or chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup 1/4'd patty pan squash
- 1 cup 1/4'd easter egg radish
- 1 cup 1/2'd heirloom cherry tomatoes
- 1/2 cup fresh English peas
- 6 oz white wine
- 6 oz mint pea puree
- 1 oz shaved parmesan
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
1. In a large saucepan, bring the broth to a gentle simmer over medium heat. Reduce heat to low to keep the broth warm.
2. In a separate large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until translucent.
3. Add the minced garlic and sauté for an additional minute until fragrant.
4. Add the arborio rice to the skillet and stir to coat the grains with the oil. Cook for 2-3 minutes, stirring frequently, until the rice is slightly toasted.
5. Deglaze the pan with the 6 oz of white wine, stirring constantly until the wine is absorbed.
6. Ladle in about 1/2 cup of the warm broth and stir constantly until the liquid is absorbed. Continue this process, adding 1/2 cup of broth at a time, and stirring frequently, until the rice is tender and has a creamy texture, about 18-22 minutes total.
7. Stir in the 1/4'd patty pan squash, 1/4'd easter egg radish, 1/2'd heirloom cherry tomatoes, and fresh English peas. Cook for an additional 5-7 minutes, until the vegetables are tender.
8. Remove the risotto from heat and stir in the 6 oz of mint pea puree. Season with salt and pepper to taste.
9. Serve the garden risotto immediately, topped with 1 oz of shaved parmesan. Garnish with fresh basil or parsley, if desired.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.