Prep 10 mins
Cook 25 mins
Adapted from the "Sundays at Moosewood Restaurant" cookbook. We make this kosher by using water and imitation chicken soup powder as a substitute for the chicken stock. We also use about double the original recipe's amount of Parmesan cheese, and double the wine
- 5 cups water
- 2 tablespoons vegetarian chicken soup mix
- 2 tablespoons butter
- 1 onion, finely minced
- 1 stalk celery, minced
- 1 1⁄2 cups risotto rice
- 1 cup dry white wine
- 2⁄3 cup parmesan cheese, grated
- 1 cup frozen peas
- Mix the water and chicken soup powder and bring to a boil. It's better to prepare just a little extra rather than too little. Lower the heat and maintain a simmer.
- Melt the butter in a pan and saute the onion and celery in it for 2 to 3 minutes, until translucent but not browned. Add the rice and stir for one minute to thoroughly coat the rice with oil. Don't break the rice.
- Add half the wine and stir constantly until it is absorbed.
- Pour in the simmering chicken stock, 1/2 cup at a time, stirring after each addition until it is absorbed. It should take about 18 to 20 minutes to cook the rice. Reduce the stock added toward the end and increase the frequency, tasting for the point where it is tender but al dente.
- Remove the risotto from the heat and quickly stir in the last of the wine as well as the grated cheese and the peas.
I love risotto, and this does not disappoint. I used vegetable stock, and with that and the wine, I used probably a little over 4 cups of liquid altogether. This was simple and good, well-flavoured, a meal by itself or good with vegetable sides. I used mint to garnish since I have lots in the garden, and mint and peas are such a nice combo!!!! Thank you, AbbaGav, very good recipe, made for PAC Fall 2012