Prep 15 mins
Cook 35 mins
Taken from a gourmet grocery store recipe and tweeked a bit, this is jump up and kiss the cook good! The keys to good risotto are 1) making sure that the broth is very hot before it is added to the rice, 2) using a large, heavy pot, and 3) stirring the rice almost constantly. The vegetables used here are really colorful and healthy!
- 1419.54 ml vegetable broth (or low sodium chicken broth)
- 14.79 ml olive oil
- 118.29 ml onion, chopped
- 2-4 large garlic cloves, chopped
- 473.18 ml arborio rice
- 118.29 ml dry white wine
- 12 asparagus spears, cut into 1-inch pieces, blanched
- 236.59 ml cherry tomatoes, halved
- 236.59 ml summer squash, finely chopped (or 1 cup sweet corn or 1 cup finely chopped carrots)
- 118.29 ml frozen peas
- 14.79 ml fresh basil, chopped (or 1 tsp. dried)
- 29.58 ml Italian parsley, chopped
- 59.14 ml freshly grated parmesan cheese
- 59.14 ml gouda cheese, grated (or Swiss, or cheese of choice)
- Heat the broth in a pot with a lid over high heat.
- Meanwhile, heat a heavy 4-quart pot over medium-high heat. Add the olive oil. When hot, add the onions and cook until softened, about 2-3 minutes. Add the garlic and cook 1 more minute. Pour in the rice and stir to coat the grains with the oil and onion mixture; cook 3-5 minute longer.
- Add the wine and stir until it is almost completely absorbed by the rice. The broth should be boiling by now, so gradually add the hot broth, 1/2 cup at a time, stirring in a figure eight motion after each addition. Keep the broth pot covered, so the broth doesn't evaporate. Wait until the broth is almost completely absorbed by the rice before adding the next 1/2 cup.
- After about 15 minutes, stir in the asparagus, tomatoes, and squash(or corn or carrots). Continue to add broth for about 5-10 more minutes, or until the rice is tender but firm and the vegetables are cooked.
- When the rice is the desired texture, remove from heat and stir in the peas, 1/4 cup broth (if any is remaining), salt and pepper to taste, basil, and parsley. Mix in cheeses and serve immediately.
This is vey good risotto! I think there really is something to having the broth very hot...I aven't always had it VERY hot & this time it was better. I used some homemade beef stock I had in the fridge. The vegges are all wonderful additions - very pretty! I would add the tomatoes at the very end because they nearly disintegrated. Made for the Italian risotto challenge for ZWT4. Thanks, Sharon!