Carolina Risotto Primavera

I’m absolutely in love with Carolina Gold rice…..the nutty flavor, the tender structure, and that perfect, satisfying bite.

You can find it at most local shops throughout the Lowcountry, and it’s easy to order online if you’re not nearby.

It’s the ideal foundation for fresh seafood dishes like soft-shell crab, lemony grilled shrimp, or bold, blackened fish.

You will need:

Olive oil

1/2 zucchini grated

1/2 yellow squash grated

1 clove garlic minced

1/4 vidalia onion finely chopped

1 cup Carolina Gold Rice ( do not rinse)

1 cup vegetable broth

1/2 cup white wine

1 tbsp butter

1/3 cup grated Parmesan or pecorino

Fresh parsley

Pinch of fresh cracked pepper

In a medium stock pot, add enough olive oil to lightly coat the bottom, add the garlic and heat on medium until it becomes lightly golden. Add the onion, zucchini, and squash. Stir and cook until the vegetables begin to soften. Add the rice and stir well, cooking for about 2 minutes. Pour in the broth and wine, then stir to combine. Cover the pot, reduce heat to low, and simmer for 15 minutes. Remove the pot from heat but keep the lid on (do not open it) and let it sit for another 15 minutes.

Finally, add the butter and cheese, stirring until fully melted and incorporated. Finish with freshly ground black pepper and some freshly minced parsley. No salt is needed, as the cheese provides enough seasoning.