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Risotto With Milk and Summer Vegetables
2 cups water
11/2 cups whole milk
3 Tbsp. olive oil
2 medium shallots, finely chopped
11/2 cups Arborio rice
1/4 cup white wine
2 medium tomatoes, chopped
11/2 cups fresh green beans cut into 1/2-inch pieces
1 medium summer squash, quartered lengthwise and cut into 1/2-inch pieces (about 2 cups)
1 Tbsp. unsalted butter
1/2 cup grated Parmesan cheese, plus additional for optional garnish
1 cup sliced fresh basil leaves
basil sprigs for garnish (optional)
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Risotto With Milk and Summer Vegetables

Risotto With Milk and Summer Vegetables

Risotto With Milk and Summer Vegetables
One Star Guiding Stars
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Combine water and milk in a large saucepan and bring to a simmer (do not let boil) over medium-high heat; reduce heat to very low to keep liquid warm.
2. In a second large saucepan, heat oil over medium-high heat. Add shallots and saute until soft, 3 to 4 minutes. Add rice and stir to coat with the oil. Add wine and bring to a simmer until absorbed.
3. Add 1?2 cup of the milk-water mixture to the rice, stirring frequently. When liquid is almost absorbed, add another 1?2 cup of hot liquid, continuing to stir frequently until almost absorbed. Repeat until about 1 cup of the liquid remains.
4. After about 25 minutes, check the rice by tasting a bit. When it is al dente (firm but slightly tender), add tomatoes, green beans, and squash, stirring to incorporate. Add another 1/2 cup of liquid and stir, allowing the vegetables to cook in the liquid and hot rice. If needed, add remaining 1/2 cup liquid.
5. When rice is tender and vegetables firm-tender, add butter and stir in until melted and incorporated. Remove from heat and stir in Parmesan and sliced basil. Transfer to a serving bowl.
6. Divide among 6 bowls. Garnish with basil sprigs and additional grated Parmesan if desired and serve immediately or at room temperature.
Source: Hannaford fresh Magazine, July - August 2014