Monday, June 1, 2015

#151 The Case of Spring Risotto

Spring Risotto

2 cups boiling water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
1 shallot, minced (or an equivalent amount of minced onion)
2 carrots, chopped
3 teaspoons 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 (or Pine Nut Parmesan for vegan option)
1/2 cup chopped fresh parsley
salt
pepper

Prepare a bouillon with the water and vegetable bouillon powder.

In a large pot over medium heat, sauté the shallots and carrots in the 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 cupfuls of the bouillon and stirring.

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

Add 1/3 cupfuls 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.

Becki