Howdy, all – hope you had a nice weekend!
It was crazy gorgeous around here (albeit HOT!) so I had a little fun in the sun starting with a visit to the Farmers’ Market on Saturday morning with Lincoln and my Mom. It was so nice to get back and see how much the produce has changed in the past month!
The sweet corn was stacked high, melons were everywhere, and I even spied a few apples – squee!
We stocked the stroller with tons of summer goodies, including juicy cherry tomatoes,
tender zucchini,
and precious baby boys. Lincoln falls asleep the second he gets packed up into his car carrier, so I’ve been running errands and doing things like visiting the market during his nap times. I’m able to be productive, and he sleeps right through it. Win, win! (Geez, his little hands look enormous in this photo!)
One thing I was not prepared for was a few fall decorations out already. How do we feel about this? I adore the season but feel like I’ve been so busy the entire month of August that I didn’t really get a proper chance to say goodbye to summer. That being said, Iowa football starts next weekend and I CANNOT FREAKING WAIT!
Ahem! Anywho, I put all my Farmers’ Market finds to good use and made a big batch of fresh Summer Farmers’ Market Risotto for lunch on Saturday. It was ah-mazing!
I used my standard risotto recipe, then packed it full of farmers’ market goodies like tomatoes, sweet corn, zucchini, and basil. This was fresh, light, creamy – so yummy. Plus it cooked in about 30 minutes. Totally doable. Every time I make risotto I fall more in love with it. I already have an epic fall version brewing in the back of my mind. Only a few more weeks until it’ll be seasonally appropriate to bust it out.
Unlike the Reese’s Peanut Butter Cup Pumpkin Ben surprised me with a few weeks ago. Unseasonably early candy never felt so right…nor tasted so good.
Anyway, start the risotto by heating 3 – 3-1/2 cups chicken broth in a saucepan. You’ll be adding the broth to the risotto one ladleful at a time, and you want it to be hot so it doesn’t bring the temperature of the dish down. I used about 3-1/2 cups total, but you might need a little less. You could also use vegetable broth to make this a vegetarian dish!
Meanwhile, heat 1 Tablespoon butter in a large skillet over medium heat then saute 2 chopped green onions until tender, about 2-3 minutes. Add 2 minced garlic cloves then saute for 30 more seconds.
Next add 3/4 cup arborio rice then stir to coat in the butter.
Arborio rice is short and very starchy which is what makes risotto so deliriously, deliciously creamy. You can find it in any grocery store – look in the bulk bins to find the best deal.
Now add 1/4 cup dry white wine (I used pinot grigio) then stir until the rice has nearly absorbed it. Next add 1 ladleful hot broth and stir until nearly absorbed. Keep adding the broth then stirring until nearly absorbed. The dish took about 30 minutes of active stirring time.
I suggest pulling over a chair and putting on some tunes. Lazy? Maybe. Comfy? Yes!
K, time to add the veggies!
When there’s 1/3 of the broth left, add 1 small quartered/chopped zucchini (about 1 cup) then season with salt and pepper and stir, stir, stir.
When there’s 1/4 of the broth left add 1 ear sweet corn cut off the cob (about 3/4 cup) then stir, stir, stir.
Finally, with the last broth addition add 1 large chopped and seeded tomato (about 1 cup) and, say it with me, stir, stir, stir!
Once all the broth has been absorbed, and the rice is tender, take the skillet off the heat then stir in 1/4 cup grated parmesan cheese, and a handful chopped basil.Â
Scoop the risotto onto plates, top with more fresh basil and parm, if you please, then enjoy!
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Summer Farmers’ Market Risotto
Description
Summer Farmers' Market Risotto is packed with fresh, summer farmers' market finds.
Ingredients
- 3 - 3-1/2 cups chicken or vegetable broth
- 1 Tablespoon butter
- 2 green onions, chopped
- 2 garlic cloves, minced
- salt & pepper
- 3/4 cup arborio rice
- 1/4 cup dry white wine (I used pinot grigio)
- 1 small zucchini, quartered and chopped (about 1 cup)
- 1 large tomato, seeded and chopped (about 1 cup)
- 1 ear sweet corn, kernels cut from cob (about 3/4 cup)
- 1/4 cup freshly grated parmesan cheese
- handful torn fresh basil
Directions
- Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
- In a large skillet, melt butter over medium heat then add green onions, season with salt and pepper, and then saute until tender, about 3 minutes. Add garlic then saute for 30 more seconds.
- Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir constantly until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.
- When there’s 1/3 of the broth remaining, add zucchini, season with more salt and pepper, then continue stirring. When there's 1/4 of the broth left, add corn then continue stirring. Add the tomatoes with the last batch of broth then stir until absorbed.
- Take risotto off heat then stir in parmesan cheese and basil. Add more salt & pepper to taste then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Risotto can be a really heavy dish loaded with butter and cheese, but this was fabulously light and fresh. A perfect way to use up all the veggies you picked up from the market this weekend.
Oh, it’s also husband-approved! ;)
Love this dish. We added both white and green asparagus (added it with the zucchini) and chicken sausage (added it with the corn). Wonderful dish. Thank you for the recipe.
[…] Recipe adapted from Iowa Girl Eats […]
Gorgeous risotto! I love all of the fresh veggies in this – something that’s been lacking in our meals lately with the move and all!
[…] it didn’t make a whole lot of sense. Â But it was delicious. Â Iowa Girl Eats blogged this great farmer’s market risotto and it was delicious. Â I then tweeted the link to a friend, and Iowa Girl Eats [a fairly well […]
Nothing like a Farmers Market tomato – such a difference between in-season and not! It’s the little things.
How did Ben manage to keep that all on that tiny little plate and not on that nice couch??
Hehe, little bites! :)
Good man!
Wow, just made this risotto and it is AMAZING. Super easy and so much flavour! I will definitely be making this again.
So many colors. I completely love it.
It’s much better to make recipes out of natural and organic produce from farmer’s market then rely on the pre-cooked, packaged stuff you get in the store.
We love it when we see recipes including things from the market! It’s so helpful.
Made this tonight right after seeing this. Turned out great thanks to your step by step directions and was seriously delicious!
That risotto looks delish! So colorful too. I agree about the chair; good idea! I love the pic of Lincoln; that is the cutest. Speaking of babies, I am pleased to announce I’m going to be a great aunt–again!! #soexcited Have a great day Iowa Girl!
Did the post get taken down for your recent hot dish with chicken, cashews, broccoli, etc? I can’t seem to find it and have it on my menu for this week. Thanks!
Hi Alexa, I’m so sorry but some people were having trouble with the recipe so I took it down until I can figure out what went wrong. Again, I apologize for the trouble!
No Worries! I just thought I was going crazy. =)
Fabulous recipe! I made tonight with my CSA veggies- loved it! Thanks for sharing!
I can’t wait yo h ave my bf make this for me..
He od a sous chief here in kc mo
That picture of Lincoln….the legs bent up in the car seat….so stinkin’ cute!! I’ve never done risotto, but this looks really good.
You 3 are as cute as can be!
You look amazing! Congrats again on baby Lincoln! Love your site.
We went to our local farmers market this weekend and bought some tamales. The guy had his menu out and it had pupusas on it. I was telling my husband I wanted to try them, thanks to their starring role on IGE. The guy heard me and said he’s going to start bringing them, I can’t wait!
Can’t wait to try this. And as always, your little family cannot be any more adorable.