July 10, 2011

Risotto with spring veggies and roquefort

Spring vegetables based risotto with roquefort cheese
Risotto with spring veggies and roquefort cheese

Risotto uses arborio rice, a short-grain starchy rice, is usually cooked with onion, garlic, a little oil and wine, broth, and is made into creamy deliciousness with either cheese, cream, or butter. 

Risotto is made by cooking onions or garlic in olive oil until fragrant. The rice is added shortly after and stirred around in the onion-oil mixture until well coated. A few splashes of wine or vinegar are added before broth is added. While cooking, the rice is stirred frequently, and broth is added in small increments every 5-7 minutes. Ingredients such as cream, cheese, or butter can be added in the last 5 minutes of cooking. 

If adding vegetables, peas or fresh herbs, can be stirred in 5 minutes before serving, others such as the broccoli or any other vegetables that will release water, should be cooked ahead of time and stirred in just before serving. I'll call these last minute ingredients in the directions below. The final dish should be creamy and removed from the heat because carry-over cooking will continue to cook the rice.

The broccoli, peas, snow peas, and thyme came out of the garden (spring risotto in July). These are the garden goods the first week of July. 

Risotto with spring veggies and roquefort
Yield: 6 servings, ~1 cup each
For the rice:
1 tbsp olive oil
1 large onion, diced
1/4 cup of white wine, or 1 tbsp white wine vinegar
1 and 1/2 cups arborio rice
6 cups vegetable broth
1/2 cup parmesan shredded
3-4 tbsp roquefort cheese, chopped coarsely
1 tbsp cold butter, or 1-2 tbsp cream

Last minute ingredients:
1 head broccoli, cooked and chopped (butternut squash, zucchini, or mushrooms could work too)
1 and 1/2 tsp fresh thyme, or 1 tbsp dried
1/2 cup peas (fresh or frozen)
1 cup snow peas (stir fried on very high heat for 1-2 minutes)
Fresh thyme sprigs or pea shoots for garnish

  1. Heat up 6 cups of water or broth in a separate pot and keep warm.
  2. Heat up the olive oil in a large soup stock pot over medium heat. Once hot, add in onions and cook until fragrant, about 5-7 minutes, but don't let the onions brown. Add in rice and stir everything together to coat the rice.
  3. Add in wine and stir everything together, until it cooks down and the wine has cooked off. Add in about 1 cup broth and stir frequently and gently. You'll continue to add in broth in 1/2 cup increments letting the risotto cook down a little before adding the next 1/2 cup. When you've got 1 cup of broth remaining start getting the last minute ingredients ready.
  4. Add in peas and thyme. Add in 1/2 cup more of broth with broccoli. When the last of the water has been added and the risotto is beginning to thicken and look creamy and done, stir in the cheeses and butter (or cream if using). Stir together nicely and season with fresh pepper. Note, because roquefort and parmesan cheeses are salty enough, I didn't add any extra salt.
  5. Ladle into bowls or plates top with stir-fried snow peas and garnish with fresh pea shoots (or extra sprigs of thyme).


  1. just hopping along the Internets (looking for a Turkish short grain rice risotto recipe to be specific) and I came across this post. Then I did a blog info and read that you're a Guju from US living in Belgium. And I thought, how interesting. I read couple more posts (loved the beans post) and saw your Portland/Pacific NW pictures (envious). So I thought I would drop you a line.

    I am also Guju, raised in US and now we (my husband and I reside in Germany. Although we're not in the same country, I instantly felt connected to someone that could possibly undersatnd what it's like to live in Europe as an Indian by the way of America. I would love to stay in touch.

    I also blog from time to time. porkbierbelly.blogspot.com

    Hope to stay connected

  2. Did you find an acceptable recipe? Thank you for writing. I have been falling out of my chair laughing at all of your day to day observances. Looks like you are at least settled in. Isn't it fun figuring out basic things (hmm how to buy furniture, install internet, use the bank). I saw that you wrote that you're learning German? How's it going? I would have just commented on your blog (it's lovely and I look forward to following your adventures and trying some recipes) but I couldn't figure out how to leave a comment =/. Have you experienced a proper Christmas market yet? German ones are incredible!