A comforting risotto crafted with Arborio rice, gently simmered in fragrant vegetable broth and folded with seasonal garden vegetables. Thoughtfully prepared as a light yet satisfying, shareable experience, this risotto reflects the fresh, wholesome flavors of Aruba’s pureocean Restaurant.
Ingredients
- 1 cup Arborio rice
- 2 cups vegetable stock (plus ½ cup for finishing)
- ½ clove garlic, minced
- 1 oz pumpkin, small diced
- 1 oz asparagus tips
- 1 oz zucchini, small diced
- 1 oz white onion, minced
- Fresh spinach, to taste
- Cherry tomatoes, halved
- 3 oz Parmesan cheese, shredded
- Olive oil
- Aged balsamic glaze
- Microgreens
Instructions
- Prepare the Risotto Rice
In a medium pot, combine the Arborio rice and 2 cups of vegetable stock. Cook over medium heat, stirring constantly, until the rice is al dente and the liquid is absorbed. Transfer to a shallow container and cool in the refrigerator for 30 minutes. - Cook the Vegetables
Heat a small amount of olive oil in a saucepan over medium heat. Add the garlic, pumpkin, asparagus, zucchini, and white onion. Sauté until the vegetables are tender and lightly glazed. - Combine and Finish the Risotto
Add the cooled risotto rice to the vegetables. Pour in the remaining ½ cup of vegetable stock and stir continuously until the risotto becomes creamy. - Add Greens and Cheese
Fold in the fresh spinach and shredded Parmesan cheese, stirring until the cheese is melted and the spinach is wilted. Gently stir in the cherry tomatoes. - Plate and Garnish
Spoon the risotto into a shallow bowl or plate. Drizzle with olive oil and aged balsamic glaze. Finish with additional Parmesan and garnish with microgreens.