Risotto & Vegetables
|Butter||30 Milliliter (2 Tablespoon)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Onion||120 Milliliter, chopped (1/2 Cup)|
|Celery||80 Milliliter, diced (1/3 Cup)|
|Carrot||80 Milliliter, diced (1/3 Cup)|
|Risotto rice||355 Milliliter (1 1/2 Cups)|
|Chicken broth||480 Milliliter, heated (2 Cups)|
|Water||480 Milliliter, heated (2 Cups)|
|Zucchini||1 Medium, finley diced|
|Frozen peas||3⁄4 Cup (12 tbs) (Thawed)|
|Parmesan cheese||80 Milliliter (1/3 Cup)|
Combine 1 tbs butter and the olive oil in large heavy saucepan.
Add onions and cook until golden.
Add celery and carrots; cook for 2-3 minutes.
Add salt and rice stirring to coat.
Add 3 cups of liquid, 1 cup at a time, using all of the broth then water; cook and stir until all liquid is absorbed before adding the next cup.
Add diced zucchini.
Add peas with the remaining water, stirring it in 1/2 cup at a time (all may not be needed), until last liquid is absorbed.
Rice should be tender, yet firm, with a creamy sauce.
Remove from heat; stir in remaining 1 tbs butter and Parmesan cheese.