06-16 Risotto Primavera

Saute
4 T unsalted butter
1 onion, chopped fine
2 cloves garlic, minced
then add
1 1/2 c arborio rice
stir to coat rice, then add
1/2 c dry white wine
after alcohol evaporates, slowly add 1/2 c at a time
5 c chicken broth, warmed
Add the following veggies with the first input of broth
1/2 lb asparagus spears trimmed & cut 1 inch pieces
1 small yellow squash, 1/2" chunks
1 c frozen peas, thawed or fresh
Continue to add the broth, stirring until absorbed each time.
When all broth is absorbed, remove from heat and add:
1 1/3 c Parmesan, grated
stir and serve immediately.

Comments

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