Risotto With Spring Vegetables
|Chicken broth/Canned chicken broth||6 Cup (96 tbs)|
|Onion||1 Medium, finely chopped|
|Arborio rice||1⁄2 Cup (8 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Asparagus tips||1 Cup (16 tbs)|
|Peas/Thawed frozen peas||1 Cup (16 tbs)|
|Chopped zucchini||1⁄2 Cup (8 tbs)|
|Sliced white mushrooms||1 Cup (16 tbs)|
|Chopped basil||2 Tablespoon|
|Parsley||2 Tablespoon, chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Prepare Chicken Broth.
Heat broth in a medium saucepan.
Melt 1/4 cup butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Stir in 1 or 2 ladles of broth, or enough to cover rice.
Stir over medium heat until broth has been absorbed.
Continue cooking and stirring rice, adding broth a little at a time, about 10 minutes.
Add asparagus tips, peas, zucchini and mushrooms.
Cook about 10 minutes longer or until rice is done.
Rice should be tender but firm to the bite.
Remove pan from heat.
Add basil, parsley, 1/3 cup Parmesan cheese and 1 tablespoon butter; mix well.
Season with salt.
Place in a warm dish.