RISOTTO WITH SPRING VEGETABLES
Use whatever vegetables spring offers.
- 5 to 6 cups Chicken Broth, or canned chicken broth
- 5 tablespoons butter
- 1 medium onion, finely chopped
- 2½ cups arborio rice,
- 1 cup dry white wine
- 1 cup fresh asparagus tips, smallest available
- 1 cup fresh peas or thawed frozen peas
- ½ cup very finely chopped zucchini
- 1 cup thinly sliced small white mushrooms
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped parsley
- ½ cup freshly grated Parmesan cheese
- Salt to taste
Instructions:
Prepare Chicken Broth. Heat broth in a medium saucepan and keep over low heat.
Melt 4 tablespoons of the butter in a large saucepan.When butter foams, add onion. Sauté 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, ⅓ cup of the
Parmesan cheese and remaining 1 tablespoon butter; mix well. Season with salt. Place in a warm dish. Serve immediately with remaining Parmesan cheese.