Vegetable Risotto With Smoked Mozzarella

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READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the broth and water to a boil in a large pot over high heat.
  • Add the carrots, asparagus, bay leaf, 3 tablespoons of the fresh sage, salt and pepper to taste.
  • Cover and lower the heat to medium.
  • Cook, covered, at a medium boil, stirring occasionally for about 10 minutes or until the carrots are just tender.
  • Set a colander into a large bowl, then carefully drain the vegetables and broth.
  • Reserve the broth and vegetables separately.
  • Heat the oil in a large, deep skillet over medium-low heat.
  • Add the onion and sprinkle with salt and pepper.
  • Cook, stirring occasionally for 5 minutes, or until the onion is softened.
  • Add the rice, stirring to coat with the oil.
  • Cook for 3 minutes, stirring frequently.
  • Add the Limoncello and stir to coat the rice.
  • Stir for one minute until the liquids are absorbed.
  • Add 1 cup of the reserved broth.
  • Stir constantly for about 2 minutes, or until the rice absorbs the broth.
  • Add the remaining broth 1/2 cup at a time, stirring continuously for about 2 minutes after each addition, or until most of the broth is absorbed, but not dry.
  • The dish should look creamy.
  • Test the rice for doneness.
  • Remove from the heat.
  • Stir in the remaining 3 tablespoons of fresh sage, the reserved vegetables, the green peas, smoked mozzarella and Parmigiano-Reggiano cheese, stirring until the cheese melts slightly and the risotto is thick and creamy.
  • Taste for seasonings.
  • Serve immediately.
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