Garden Fresh Vegetable Risotto
Servings: 6
Ingredients
- 3 Tbsp olive oil
- 1 leek rinsed well - use white and light green part only, minced
- 1 cup mushrooms chopped, baby bells work best
- 1 carrot peeled and chopped into 1/2 pieces
- 1/2 cup asparagus chopped
- 1/2 cup sugar snap peas or french green beans
- 1/2 cup roasted red peppers chopped
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 6 cups chicken broth
- 1/2 cup dry white wine
- 1 1/2 cups Arborio rice
- 2 Tbsp fresh parsley minced
- 1/2 cup parmesan cheese freshly grated
Instructions
- Add 1 Tbsp olive oil to a sauté pan. When warm, add the leeks and sauté for about 5 minutes.
- Add the mushrooms and cook for 3 minutes.
- Add the carrots, asparagus, and peas/beans and cook for another 3-5 minutes.
- Add the roasted red pepper and sauté for one minute.
- Season with salt and pepper, set aside.
- In a small saucepan, heat the broth and wine until boiling - lower heat and keep warm.
- In a large 4 quart saucepan, heat the remaining 2 Tbsp of olive oil and add the rice. Stir well (about 1 minute) until rice is coated.
- Add 1/2 cup of broth mixture and continually stir until the broth is absorbed.
- Repeat this process 1/2 cup at a time until almost all broth is used - reserve 1/4 cup.
- KEEP STIRRING!
- Taste rice to make sure it isn't hard or crunchy. A little boiling water can be added if rice doesn't have a nice, creamy consistency.
- Add the last 1/4 cup of stock to the vegetables and heat over low heat until vegetables are warmed through.
- Turn off heat and add parsley and parmesan cheese.
- Stir and add to risotto.
Notes
Pass around additional grated parmesan cheese at the table.