Monday, June 1, 2015

The Case of Spring Risotto

Spring Risotto

2 cups water
2 rounded tsps (for 2 cups) vegetable bouillon powder
1 shallot, minced
2 carrots, chopped
2 tsps butter
1 tsp olive oil
2/3 cup Arborio rice
1/6 cup white wine
1/2 bunch asparagus, chopped
1 cup fresh peas
1/6 cup grated Parmesan
1/2 cup chopped fresh parsley

Prepare a bouillon with the water and vegetable bouillon powder.

In a large pot over medium heat, sauté the shallots and carrots in the butter and olive oil for 2 min.

Add the rice, and sauté for 5 min.

Add the white wine, and stir until it's nearly absorbed.

Add 1/3 cup of the bouillon, and stir and continue to simmer until liquid is nearly absorbed. Continue adding 1/3 cupful’s of the bouillon and stirring.

With the last addition of the bouillon, add the asparagus and peas.

Add 1/3 cupful’s of water if needed, and stir and simmer for a total of 25 min. or until the rice is creamy and firm but not hard.

Stir in the Parmesan and parsley. Salt and pepper to taste.

Serves 2.