Spring risotto

4 Servings

Ingredients

Quantity Ingredient
1 can Chicken broth -- or
Vegetable broth
2 tablespoons Olive oil
3 mediums Carrots -- diced
¾ pounds Asparagus -- cut in 2\"
Pieces
6 ounces Sugar snap peas -- cut in
Half
¼ teaspoon Coarsely ground pepper
1 teaspoon Salt
1 small Onion -- chopped
2 cups Arborio rice
½ cup Dry white wine
½ cup Grated Parmesan cheese
¼ cup Fresh basil leaves --
Chopped

Directions

1. In saucepan, heat broth and 3½ c water to boiling over high heat.

Reduce heat to low and simmer, covered. 2. In large saucepan, heat 1 tbsp olive oil over medium heat. Add carrots and cook 10 minutes. Add asparagus, peas, pepper, and ¼ tsp salt, and cook, covered untilvegetables are tender crisp, about 5 minutes. Remove to bowl. 3. In same saucepan, in 1 tbsp oil, cook onion over medium heat until tender, about 7 minutes. Add rice and ¾ tsp salt and cook, stirring frequently, until rice grains are opaque. Add wine ; cook until absorbed. Add about ½ c simmering broth to rice and continue cooking until liquid is absorbed. Continue cooking, adding remaining broth ½ c at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes. Stir in vegetables, Parmesan, and basil; heat through.

NOTES : End the meal on a cool note with spring berries and crisp biscotti.

Recipe By : Good Housekeeping - 5/96

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