Spring risotto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Chicken broth -- or |
| Vegetable broth | ||
| 2 | tablespoons | Olive oil |
| 3 | mediums | Carrots -- diced |
| ¾ | pounds | Asparagus -- cut in 2\" |
| Pieces | ||
| 6 | ounces | Sugar snap peas -- cut in |
| Half | ||
| ¼ | teaspoon | Coarsely ground pepper |
| 1 | teaspoon | Salt |
| 1 | small | Onion -- chopped |
| 2 | cups | Arborio rice |
| ½ | cup | Dry white wine |
| ½ | cup | Grated Parmesan cheese |
| ¼ | cup | Fresh basil leaves -- |
| Chopped | ||
Directions
1. In saucepan, heat broth and 3½ c water to boiling over high heat.
Reduce heat to low and simmer, covered. 2. In large saucepan, heat 1 tbsp olive oil over medium heat. Add carrots and cook 10 minutes. Add asparagus, peas, pepper, and ¼ tsp salt, and cook, covered untilvegetables are tender crisp, about 5 minutes. Remove to bowl. 3. In same saucepan, in 1 tbsp oil, cook onion over medium heat until tender, about 7 minutes. Add rice and ¾ tsp salt and cook, stirring frequently, until rice grains are opaque. Add wine ; cook until absorbed. Add about ½ c simmering broth to rice and continue cooking until liquid is absorbed. Continue cooking, adding remaining broth ½ c at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes. Stir in vegetables, Parmesan, and basil; heat through.
NOTES : End the meal on a cool note with spring berries and crisp biscotti.
Recipe By : Good Housekeeping - 5/96