Riviera Style Risotto Braised Rice
Transport your taste buds to the Mediterranean coast with this vibrant Riviera Style Risotto Braised Rice, a creamy and flavor-packed dish that's as colorful as it is satisfying. Made with velvety Arborio rice, a splash of dry white wine, and infused with the freshness of cherry tomatoes, zucchini, red bell pepper, and aromatic herbs like thyme and basil, this risotto strikes the perfect balance between indulgence and lightness. Enhanced with a hint of lemon zest and a generous helping of grated Parmesan cheese, every bite offers zesty, cheesy goodness alongside the rich, buttery texture of perfectly braised rice. This one-pan wonder is ideal for busy weeknights or as a sophisticated centerpiece for a dinner party. Serve it warm and garnish with extra Parmesan or fresh basil for a restaurant-quality dish at home.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 0.5 cups Dry white wine
- 4 cups Vegetable or chicken stock, warmed
- 1 cup Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 0.5 medium Red bell pepper, diced
- 1 teaspoon Fresh thyme, chopped
- 1 tablespoon Fresh basil leaves, chopped
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large skillet or wide saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, stirring regularly, until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, making sure it doesn't brown.
Stir in the Arborio rice and toast it gently in the oil for 2-3 minutes until the edges of the grains are slightly translucent.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warmed stock, one ladleful at a time, stirring frequently to allow the rice to absorb the liquid. Wait until most of the liquid is absorbed before adding the next ladleful. Repeat until the rice is cooked through but still slightly al dente (this will take about 20 minutes).
While the risotto is cooking, heat 1 tablespoon of butter in a separate skillet over medium heat. Add the cherry tomatoes, zucchini, and red bell pepper, cooking for 5-7 minutes until they are tender. Season lightly with salt and pepper and remove from heat.
Once the risotto is cooked to the desired consistency, stir in the cooked vegetables, grated Parmesan cheese, remaining butter, fresh thyme, fresh basil, lemon zest, salt, and black pepper.
Remove the pan from heat and let the risotto rest for 2 minutes before serving.
Serve the Riviera Style Risotto immediately, garnished with extra fresh basil or shaved Parmesan if desired. Enjoy!
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6523 mg | 284% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 22.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2055 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
