Friday, August 10, 2012

Spring Vegetable Risotto

This rich, creamy risotto recipe adapted from the Candle 79 Cookbook has just the right balance of finely chopped vegetables to allow the flavor of the risotto shine through. I promise you will love this recipe.

Spring Vegetable Risotto
Serves 4

  • 4 cups vegetable stock (I used 2 bouillon cubes reconstituted in water)  
  • 2 T extra-virgin olive oil (I used garlic olive oil)
  • 1 clove garlic, chopped
  • 1/3 cup finely chopped mushrooms
  • 1/3 cup finely chopped zucchini
  • 1/3 cup trimmed and sliced fresh asparagus
  • 3 T finely chopped shallots
  • 1/2 tsp sea slat
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh flat-leaf parsley, for garnish
If using stock, put the stock in a saucepan and bring to a boil. Then, decrease the heat to very low and hold at a simmer. If using bouillon, prepare according to package.

Heat 1 tablespoon of olive oil in a saute pan over medium heat. Add the garlic, mushrooms, zucchini, and asparagus and saute until tender for about 3 to 5 minutes. Remove from heat and set aside.

Heat the remaining tablespoon of olive oil in a large saucepan or saute pan over medium heat. Add the shallots and salt and cook for 1 minute. Add the rice and cook, stirring, until the rice is completely coated, about 2 minutes.

Add the wine and cook, stirring for 5 minutes.

Add 1/2 cup of the simmering stock to the rice mixture and bring to a boil. Decrease the heat and simmer gently, stirring frequently, until most of the liquid is absorbed. The key is to continue to stir it -- that is how it gets its creaminess.

Continue adding the liquid in 1/2-cup increments  and stirring until the rice has absorbed it all, 25 to 30 minutes, stirring in the sauteed vegetables when the rice is about 5 minutes from being done. The rice should be tender, but not mushy. Adjust seasoning as needed.

Divide the risotto among large soup bowls, garnish with parsley and serve at once.

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