Vegetable Risotto
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Ingredients
5 cups chicken broth
3 tablespoons butter
2 tablespoons olive oil
1/2 cup onions, finely chopped
1 cup portabella mushrooms, finely chopped
1 cup baby green peas, frozen and thawed
1/4 cup fresh basil, finely chopped
1 1/2 cups arborio rice
3/4 teaspoon salt
1/4 cup parmesan cheese, top quality and freshly grated
Directions
1. Bring broth to a simmer in a saucepan.
2. In separate heavy saucepan, melt two tablespoons of butter with olive oil over medium heat.
3. Add the onions, carrots, and mushrooms, and saute for five minutes.
4. Add rice and cook, stirring constantly, for two minutes.
5. Add one cup of the broth and cook, stirring constantly, until liquid is absorbed.
6. Add the peas and another cup of warm broth and cook, stirring constantly, until liquid is absorbed.
7. Add another cup of broth and continue to cook, stirring constantly, until absorbed; continue this process until all the broth is used. (They say it takes about 15 minutes, but it’ll be creamier if you stretch it out to 20-25 minutes.).
8. Add salt, basil, Parmesan, and remaining tablespoon of butter. Stir for two minutes to make sure cheese is fully incorporated and melted.
9. Note: I use such a heaping amount of Parmesan that it’s probably closer to a half-cup — and it’s all the better for it!
