Risotto Cups with Green Vegetables
Fresh green vegetables of nearly every variety add the flavor of a warm summer day to this heavenly risotto. Experiment with the three wrapper options, and you’ll have a completely different taste for the same meal each time.
- 1 1/2 Cup assorted chopped green vegetables, such as zucchini, asparagus, green beans, and frozen peas (thawed)
- 4 Cups chicken broth
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra-virgin olive oil
- 1 small onion, cut into small dice
- 1 1/2 Cup arborio rice
- 5 Tablespoons extra-dry Vermouth
- 2 Tablespoons unsalted butter
- 3/4 Tablespoons grated Parmesan
- Zest and juice from 1 lemon
- 2 Tablespoons chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper, to taste
If using zucchini, slice the zucchini lengthwise into 4 long planks, then cut the planks crosswise into thin strips. If using asparagus, cut off the tips of the asparagus and slice the stalks into ¼-inch slices on the bias, removing the tough end. If using peas, add the thawed peas directly from the bag.
If using green beans, trim the ends and slice the beans into ¼-inch slices on the bias. Blanch the beans in boiling salted water until slightly tender but still bright green, about 2 minutes. Transfer to a colander and immediately rinse in cold water; drain well.
In a small saucepan over low heat, bring the broth to a simmer.
In a medium saucepan, heat the butter and oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the rice and stir to coat. Add 1 cup of the broth and cook at a simmer, stirring constantly, until the broth is absorbed. Add the remaining 3 ½ cups broth, ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until the rice is al dente, about 25 minutes. Remove from the heat and add the vermouth, butter, Parmesan, all of the vegetables, the lemon zest and juice, salt and pepper, and the chopped parsley. Stir to combine.
Preheat the oven to 350 degrees if using pie dough, or to 400 degrees if using puff pastry.
Spray a 12-well classic cupcake pan with nonstick cooking spray.
If using pie dough, unroll the dough onto a flat work surface; no need to flour it first. Cut each round of dough in ½, and then cut each ½ into thirds, for a total of 12 pieces. Place 1 piece of dough in each well of the pan. The dough can be draped loosely in the well; no need to press it in perfectly. Fill the dough to the top with the risotto mixture, using it all. Bake until golden brown at the edges, 40-45 minutes. Let the risottos cool in the pan for 10 minutes (no longer, or they will become soggy), then loosen the sides of each risotto with a table knife and pop them out of the pan.
If using puff pastry, unroll the puff pastry and cut each sheet crosswise into 3 equal strips, and then cut each strip into thirds, for a total of 18 pieces. Set aside 12 pieces to use for the pan. Line each well with 1 piece of puff pastry, stretching each piece slightly in both directions and letting it overhang the edges of the well slightly. (Make sure any pastry overhanging the well doesn’t touch any other pastry or the pieces will fuse together when baking.) Using a 1⁄3-cup measure, fill each well with the risotto mixture, using it all. Bake until the pastry has puffed and turned golden brown, 15 minutes. Loosen the sides of each risotto with a table knife and pop them out of the pan.
Store the risottos in an airtight container in the refrigerator for up to 3 days. Reheat, wrapped in tin foil, for 15 minutes at 350 degrees.