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.
This is for the Immersion Blender only
Ingredients
- 1 28 oz. can (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
Directions
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.
Chef's Notes
Fresh plum tomatoes may be used if desired, but we recommend blanching, peeling, and seeding them first. Using a good-quality canned tomato will save you cooking time and taste just as delicious!
