We recently went to New York City to visit our oldest son, his wife and two of our six grand babies. Being that we were in the Big Apple we ate out every single night. New York has such fabulous food! I ordered the most delicious risotto at one restaurant and immediately exclaimed “Oh my gosh this is so good!” I was so happy with my meal that when we got home I had to make my own version of delicious risotto and named it “Oh My Gosh This is So Good” Risotto.
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New York City
We usually travel to NYC a couple of times a year for business and manage to squeeze in some tourist attractions and plays while we are there. But on this trip we really didn’t do many tourist-y things, we mostly hung out with our favorite New Yorkers, Nora and Will.
And we walked…boy did we walk! According to my husband’s Fitbit we walked between 8 and 10 miles everyday, even walking from Manhattan to Brooklyn and back. We had to work off all that fabulous restaurant food after all.
We had some rain, which made for some very photogenic skies. That tall blue building you see in the background is the Freedom Tower as seen from Brooklyn. The 911 Memorial is a must see. The one tourist attraction we made sure to visit.
In the evenings we strolled along the Hudson and let the grand kids play in puddles.
This was by far was my favorite trip to New York City. I’ll take laid back time with the family over hustle and bustle any day!
Now Let’s Talk About How to Make This Risotto: Creamy, rich, goodness in a bowl!
Simply simmer Arborio rice, quality broth, leeks, fresh corn, and summer squash, together then add pecans, Parmesan, a little sea salt, fresh black pepper and basil and you have yourself a perfect meatless Monday meal. Of course you can always add leftover rotisserie or roasted chicken if you prefer. This recipe is gluten free.
Cooked in One Pan!
This recipe is easy to prep and cooks quickly (for risotto) and is made in a single pan. Gotta love easy clean up!
The Recipe: “Oh My Gosh This is So Good” Risotto!
Tips, variations and what you will need: Risotto is made with Arborio rice. Arborio rice is a short grain Italian rice, when cooked, the grains are round and chewy. You can find it in most grocery stores or order delivered to your door here. You will need good quality chicken or veggie stock. Chicken stock will make your risotto richer and more savory than the veggie stock, but it’s up to you. Learn to make your own stock on the cooktop, crock pot or Instant Pot. You will need a microplane for zesting citrus and grating cheese.
New York has such fabulous food! I ordered the most delicious risotto at one restaurant and immediately exclaimed “Oh my gosh this is so good!” I was so happy with my meal that when we got home I had to make my own version of delicious risotto and named it “Oh My Gosh This is So Good” Risotto.
- 2 tablespoons olive oil or ghee I like ghee because it doesn't smoke on high heat
- 1 cup leeks root trimmed, sliced and roughly chopped
- 1 to 2 garlic cloves peeled and finely minced
- 1 large shiitake mushroom cap sliced
- ¾ cup Arborio rice
- 1/4 white wine or water
- 3 cups chicken or veggie broth
- 1 ear corn kernels shaved off with knife
- 1 cup white or summer squash diced
- 7 large fresh basil leaves chiffonade
- juice and zest of 1/2 a lemon
- 1/2-1 cup Parmesan Cheese freshly grated
- 1/3 cup walnuts roughly chopped
Trim and discard the root from the leek. Cut the tough green tops off and discard.
Cut the white portion in half lengthwise, roughly chop, and rinse in calendar. Set aside.
Husk the corn. Cut the kernels from the cob, set aside.
Remove mushroom stem, cut cap in half and slice.
Finely mince garlic.
Pick the basil leaves and cut into thin strips. Discard the stems.
Zest and juice half the lemon.
Grate cheese with microplane.
In a pot over medium heat, warm 2 tablespoons oil or ghee until hot but not smoking.
Add the leeks, sprinkle with a couple of pinches of sea salt and cook, stirring occasionally, until tender, 5 to 7 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Stir in the sliced mushrooms and the Arborio rice and cook until the rice is opaque, 2 to 3 minutes.
Stir in ¼ cup wine or water, and cook until the liquid has been completely absorbed, about 1 minute.
Add broth, bring to a simmer. Place lid on pan and cook for 15 minutes or until most of the liquid is absorbed.
Add corn and squash cook for 3 minutes.
Add lemon juice and zest, parmesan cheese, basil and nuts. Cover and cook for 2-3 more minutes. Stir in walnuts and serve.
Another Risotto Recipe
Click for my Butternut Squash Risotto with Candied Pecans recipe. Enjoy! ~ Linda Spiker
MAY I PLEASE ASK A LITTLE FAVOR?
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Post tags: gluten free
This looks amazing! I have never cooked risotto so thank you for the great tutorial!
You are welcome!
I love risotto! I like the addition of corn to the recipe.
What a wonderful summer recipe! I can’t wait for the corn to be in season….
Who can resist a name like that and one pan dish makes it even better. Good job Linda.
Thank you Candy!
That looks amazing! Love the chicken broth and all the toppings!!
Me too…and that summer squash!
Looks like this risotto is living up to its name. Looks incredibly delicious. We are going to NY at the end of the month – looking forward to all the yummy places to eat. Have any favorites?
We went to the Smith and really liked it!
Oh my this looks fantastic i love anything with corn in it!! This is as must try recipe for me
This recipe is lovely!! I’ve only ever made very simple 1-2 recipe risottos, but this looks like it would be delish! i will definitely have to try it!
And super easy!
Yum yum yum!!! This looks so amazing and easy to make!!
I have never been to NYC before, but it’s definitely on my bucket list! And thanks for sharing this recipe – it looks so delicious. I can’t wait to make it!
The fresh corn in there looks awesome!
I love NY…sounds like you had a wonderful trip and this recipe is to die for!
ugh, your trip looked so fun! I love new york and desperately need to make a trip now!
On to the risotto, yum!! I love risotto, even though I usually make my husband stir. Thanks for this new recipe!
haha! That’s a good job for him!
Seeing as I have never made a risotto before that wasn’t out of the box, this is just what I am needing! It is a family fave! Thank you!!
What a yummy recipe-I can not wait to make this! My family and I were in New York for 3 days en route to St. Lucia and we had a wonderful time, albeit super busy-not like your relaxing time 🙂 I agree 100%-the 911 Memorial is a definite must see!
Thanks. Yes, a very somber, reverent place. The fountain is amazing.
This looks amazing! I love risotto but even more so with some extra goodies mixed in!
This looks amazing! I need to make this soon. I love the name of the risotto too!
Risotto is one of my favorites, I gotta try this out! Also, great shots of Brooklyn!
Thanks! Brooklyn is very photogenic!
YUM! I love risotto, so this one is must-try for me 🙂
This sounds SO delish! We love risotto and are always looking for new recipes for it! Even better…I just got a huge helping of corn on the cob and squash from our local farmer’s market…so the timing to find this recipe was perfect! 🙂
Fabulous! I hope it comes out great!
Yum, this recipe looks wonderful! I love anything with corn. Thank you for sharing this delish recipe.
So enjoyed your travelogue and pics from NYC!
I love Risotto ~ have normally made in the fall or winter with either mushrooms or butternut squash but will purchase some Arborio rice and change it up with your ideas! thanks, as always for your creative Spirit!
This one has mushrooms too, but is definitely lighter with the corn and white squash! Thanks Carol!
YUM! This looks really delicious. I seriously want to eat this.
This Risotto looks so good! I love NYC and all of the yummy places to eat. Pinned for later!
I Looove risotto, especially when it changes based on the season. What restaurant did you have it at? I’m a native New Yorker so always love to know where visitors go! Looks and sounds like you had a fab trip. Your grandkids are so cute!
Honestly I don’t remember the name! We ate at so many places! We did love The Smith though, that I remember 🙂
What a fun trip, looks like a blast and that Risotto is to die for!
Risotto is one of my most favorite dishes eveeeerr! I almost never order it out because I like mine better than most restaurants! I’m so glad you not only found a fab one out but were able to recreate it!
Risotto always baffled me. I would make it too dry or too soggy. You have made it look very easy and delicious, so, I am going to try it.
haha! loved that name! 🙂 🙂 and yes, it does look so very good. I bet it tastes so too!