Ingredients:
4 cups vegetable or chicken broth
1 cup of water
½ a bottle of dry white wine
1 stick and a couple of tbs of butter, about ¾ of a cup
3 tbs extra-virgin olive oil
1 large onion, chopped finely
1 16-0z-box Arborio rice
20 to 25 Asparagus stalks cut into 1 inch pieces
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped fresh mint
Sea Salt
Fresh ground pepper
2 cups freshly grated Parmesan cheese
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Preparation:
* Saute your asparagus and peas in a medium pan with about 2 tbs of olive oil until golden brown set aside off the heat
*Melt ½ a stick of butter with oil in heavy large saucepan over medium-low heat. *Add onion
* Saute until soft and transparent, about 6 minutes
* Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes
* Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute
* Add broth 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, about 15 minutes
* Add the last of the butter, stir in well
* Add your mint, stirring in well
* Taste the risotto, if it still seems too al dente, slowly add water as you did the broth until it is absorbed cooking until rice is tender but firm to bite and the mixture is creamy
* Add a generous handful of cheese
stir until it melts
*Season with salt and pepper
*Serve and add another handful of fresh Parmesan
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