Spring Vegetable Risotto
- 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.