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Risotto with Vegetables Recipe

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This recipe for Risotto with Vegetables is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp butter
1/4 cup finely chopped onion
1 cup arborio rice
1/4 cup dry white wine
1/4 teaspoon saffron threads (optional)
3 cups chicken broth (at a simmer)
2 cups or more of hot, crisply cooked vegetables, such as asparagus, zucchini, peppers, peas, scallions
1/4 cup grated Parmigiano Reggiano cheese
Freshly ground black pepper
Directions:
Directions:
Melt half the butter in a heavy medium sized pan over moderate heat and saute onion until softened but not brown.
Mix in rice, stirring one to two minutes to coat grains.
Add wine and saffron, and cook until liquid is almost absorbed, stirring occasionally.
Pour in one cup of the hot broth, and simmer until rice is nearly dry, stirring constantly.
Repeat twice.
Add vegetables and heat through.
Remove from stove and combine with remaining butter and cheese.
Season with black pepper.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Taste rice when third cup of broth is almost absorbed. If rice is still not cooked through, you may need to add a bit more broth. Stir vigorously when adding the last butter and the cheese.

 

 

 

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