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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spring Vegetable Risotto Recipe

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This recipe for Spring Vegetable Risotto is from Hedi's Special Recipes 2018, 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:  
6 C water
1 onion finely diced (reserve peels)
2 garlic cloves minced (reserve skins)
4 springs thyme, leaves removed
8 oz of asparagus (root end cut off and reserved)
8 oz of mushrooms
2 T oil
1 C arborio or sushi rice
1 C white wine
1/3 C peas
2 T unsalted butter
6 oz sharp cheddar cheese, grated
salt and pepper
Directions:
Directions:
Make a stock with reserved skins, peels, etc. Bring water to a boil, add skins, peels etc. and reduce heat. Simmer for 20-30 minutes.

Chop mushrooms. Slice the stalks of asparagus into small pieces
Heat oil and add mushrooms. Cook for 5 minutes.
Then add onions and garlic. Cook until onions become translucent.
Add chopped asparagus and the rice. Stir. Cook while continuously stirring until rice looks pearly.
Pour wine over top and add thyme leaves. Stir until wine is absorbed.

Strain out peels etc. from stock. Add stock a ladle or two at a time with the rice and stir. When stock is absorbed, add another ladleful. Keep going until stays like an applesauce consistency. Will take about 4 ladles full.

Add peas and cook for one minute.

Remove from heat, add butter and the grated cheese. Season with Salt and Pepper and stir.

Let sit for a few minutes.

Serve with a swig of olive oil over the top.
Number Of Servings:
Number Of Servings:
3

 

 

 

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