Limoncello Risotto
photo by Shannon Cooks
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 cups vegetable broth
- 1 cup water
- 2 carrots, peeled and diced
- 12 stalks asparagus, trimmed and cut on the diagonal into 1-inch lengths
- 2 bay leaves
- 2 teaspoons dried sage, divided
- 3 tablespoons olive oil
- 1 large onion, coarsely chopped
- 1 lb arborio rice
- 1⁄2 cup limoncello
- 2 cups fresh green peas
- 1⁄3 cup grated mozzarella cheese
- 1⁄4 cup grated parmesan cheese
- salt and pepper, to taste
directions
- In a large pot over high heat, bring broth and water to a boil.
- Add carrots, asparagus, bay leaves, 1 teaspoon sage and salt and pepper to taste. Cover, lower the heat to medium and cook for 10 minutes, stirring occasionally or until the carrots are just tender.
- Drain the vegetables in a colander and reserve the broth in a separate bowl.
- Remove the bay leaves and discard.
- Heat the oil in a large skillet over medium-low heat. Add the onion and cook until softened.
- Add rice and cook for 3 minutes, stirring frequently.
- Add the Limoncello and stir for one minute until the liquid is absorbed.
- Then, add 1 cup of the reserved broth. Stir constantly until the rice absorbs the broth.
- Add the remaining broth one cup at a time, stirring continuously after each addition until most of the broth is absorbed.
- When complete, the risotto will be creamy. Test the rice to see if it is done and if satisfied, remove from the heat.
- Add the remaining teaspoon of sage, the reserved vegetables, green peas, grated mozzarella and Parmesan cheeses and stir well until the cheese is melted and the risotto is thick and creamy.
- Serve immediately and savor the fantastic combination of flavors!
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RECIPE SUBMITTED BY
<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p>
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<p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>