Lemon Rosemary Garden Veggie Risotto

Lemon Rosemary Garden Veggie Risotto

Day 18 of 30 Day Recipe Challenge

This recipe is a lighter fresher flavor than some of the others.


  • 1 cup wild rice
  • 2 cups water
  • 1/2 cup rice vinegar
  • 2 tbsp olive oil
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp chopped dried rosemary
  • 1 tsp sea salt
  • 2 cloves garlic, minced
  • 1-1 1/2 cups summer or winter squash, seeds removed & diced
  • 1 cup zucchini, seeds removed & diced
  • 1/2 – 1 cup fresh green beans, diced and ends removed


Toast wild rice for 1-2 minutes in 1 tbsp of the olive oil in a large saucepan over high heat.  Add 2 cups of water, bring to a boil.  Then reduce heat, cover with a tight fitting lid and simmer for 30 minutes on low.

Meanwhile cut up veggies.  Then saute in the other 1 tbsp of olive oil, garlic and sea salt in a large saute pan over medium to medium-high heat.  Set aside.

At 30 minutes of cooking time with the wild rice, remove the lid and add the chopped rosemary, lemon juice and vinegar.  Bring temperature to medium heat as stir until the recipe gets creamy.  It should remain firm, but get creamy.  After about 5-7 minutes (when it’s creamy) add in the veggies and serve.

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