Spring Fling Risotto Recipe

This week C-CAP graduate Chef Matt Dunn shares with us his wonderful recipe for Spring Fling Risotto! Light, citrus-y and delicious. Read more about Matt (and C-CAP) here and watch the video of his cooking seminar here.

Enjoy!

View a print ready page. Spring Fling Risotto Ingredients: 3 Tbl Extra Virgin Olive Oil 3 Tbl Unsalted Butter 1 Small Red Bell Pepper – diced small 1 Small Green Pepper – diced small 1 Small Yellow Squash – diced small 3 Cloves Garlic – minced 1 Small Red Onion – diced small 2 tsp Grated Lemon Zest 3 Tbl Chopped Fresh Mint 3 Tbl Chopped Fresh Parsley 2 Tbl Chopped Fresh Rosemary 1 ½ Cups Uncooked Arborio Rice ½ Cup White Wine 5 Cups Vegetable Broth 1/3 Cup Grated Parmesan Cheese Salt & White Pepper to Taste)   Preparation: 1. In a small bowl mix lemon zest, mint, parsley and rosemary. 2. Heat oil and butter in a medium skillet over medium heat. 3. Stir half of the herb mixture into sauce pan. Set the rest aside. 4. Add the red pepper, green pepper, onion and garlic to the sauté pan. Sauté vegetables until slightly softened. 5. Add the Arborio rice, stirring frequently until rice is coated with butter and oil. 6. Add the white wine and let it reduce until there in no liquid left. Stir continuously. 7. Add 1 cup of vegetable broth. Add the yellow squash. Continue to stir. 8. Add more broth as necessary when the liquid cooks down. The rice should have a small amount of broth covering it at all times. Continue to cook and stir constantly until all broth is absorbed and rice is tender. 9. Remove the pan from heat and stir in the remaining herb mixture and the parmesan cheese. Salt and pepper to taste. 10. Enjoy!