Risotto tutto giardino

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive Oil
5 Shallots, chopped
3 Cloves Garlic, chopped
1⅓ cup Arborio Rice
4 cups Vegetable Broth
Broccoli Florets
1 Zucchini, chunked
½ Red Bell Pepper, cubed
¼ cup Peas or Corn
6 Spears Asparagus, cut up
¼ cup Parmesean Cheese, grated
2 tablespoons Basil, chopped

Directions

Heat Olive oil in a saute pan over medium-high heat. Add shallots and garlic and saute until softened, then stir in rice. Stir in wine and 1 cup of the hot broth. Cook over meduim-high heat, stirring, until liquid is almost absorbed, then pour in another cup of stock and continue cooking and stirring. The grains will swell, the liquid will become creamy and the rice will be cooking it's way to al dente.

Continue stirring and adding broth.

When rice is nearly cooked, about 20 minutes, begin adding vegetables, starting with those that take the longest to cook, and ending with those that take but a moment.

Sir in half the Parmesean, then serve immediately, sprinkled with the remaining Parmesean and the basil.

Source: San Francisco Chronicle

Related recipes