Risotto with Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-1/2 cups chicken stock (low-sodium)
3 cups water
4 Tbsp. butter (unsalted)
1 onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
1 cup Parmesan cheese, grated
salt and pepper
1 - 2 cups vegetables, cut into small cubes, dice, or bite-size lengths and pre-cooked (if desired): asparagus (with a bit of lemon zest); peas; winter squash (with a bit of sage & toasted almonds or pine nuts)
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Directions: |
Directions:In a large saucepan, bring chicken stock and water to a simmer. Cover and keep warm.
Melt the butter in a large pan or dutch oven over medium heat. Add the onion and 1/2 tsp. salt and cook until lightly browned. Stir in the rice and cook (still stirring) until the edges of the rice become translucent (about 3 min.). Add the wine and stir until it is completely absorbed (about 2 min.).
Ladle about 3 cups of the broth into the rice mixture and stir. Cook (stirring occasionally) until it is completely absorbed (about 11 min.). Continue to add broth, 1 ladle at a time, stirring until the liquid is absorbed. When rice is cooked through but still firm in the center, add parmesan cheese and salt and pepper to taste. Mix in pre-cooked vegetables if desired. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Get creative with the vegetable additions! You can also add pre-cooked shrimp (nice with peas or asparagus) or chicken (good with peas or winter squash).
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