This is a really great risotto. Absolutely worth all the prep and attention it requires. I made some substitutions based on what was available at my grocery store and what was more cost efficient.
Risotto with Spring Vegetables
Ingredients:
2 cups frozen edamame
1/2 cup fresh green peas
4 cups chicken stock
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Arborio rice
1/2 cup fresh green peas
4 cups chicken stock
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Arborio rice
1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Prep and chop all of your ingredients before you get started with the cooking. I like to have all my stuff ready to go within grabbing distance.
{From left to right: 1/2 cup white wine, chopped shallots and carrots, chicken stock, chopped asparagus and frozen edamame, and arborio rice}
2. Heat oil in a large Dutch oven over medium heat.
3. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally.
4. Add rice; cook 1 minute, stirring constantly.
5. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly.
6. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total).
7. Sometime before the last 1 cup of stock I added the asparagus and edamame.
8. When it looks like this it's ready to be removed.
9. Remove from heat; stir in cheese, parsley, salt, and pepper. The cheese is really what puts it over the top.
10. Done! Now, enjoy!
We had it with some Citrus Glazed Salmon--great combo.
PS. I love my Dutch oven--its Amazing.
1 comment:
I love risotto! So worth the time and effort :)
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