Ingredients
generous 6-1/3 cups vegetable stock
8 oz fresh thin asparagus spears
4 tbsp olive oil
6 oz young green beans, cut into 1-inch lengths
6 oz young zucchini, quartered and cut into 1-inch lengths
generous 1-1/2 cups shelled fresh peas
1 onion, finely chopped
1-2 garlic cloves, finely chopped
generous 1-5/8 cups risotto rice
4 scallions, cut into 1-inch lengths
2 oz butter
1 cup freshly grated Parmesan cheese
2 tbsp snipped fresh chives
2 tbsp shredded fresh basil
salt and pepper
scallions, to garnish (optional)
Method
- Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
- Trim the woody ends of the asparagus and cut off the tips. Cut the stems into 1-inch pieces and set aside with the tips.
- Heat 2 tablespoons of the oil in a large skillet over high heat until very hot. Add the asparagus, beans, zucchini, and peas and stir-fry for 3-4 minutes until they are bright green and just starting to soften. Set aside.
- Heat the remaining oil in a large, heavy-bottom pan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until it starts to soften. Stir in the garlic and cook, while stirring, for 30 seconds.
- Reduce the heat, add the rice, and mix to coat in oil. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
- Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all but 2 tablespoons of the liquid is absorbed and the rice is creamy.
- Stir in the stir-fried vegetables, onion mixture, and scallions with the remaining stock. Cook for 2 minutes, stirring frequently, then season to taste with salt and pepper Stir in the butter, Parmesan, chives, and basil.
- Remove the pan from the heat. Transfer the risotto to a warmed serving dish, garnish with scallions, if liked, and serve at once.
Makes 6 to 8 servings.
Source: Risotto
Filed under: Cheese, Herb, Recipe Clipping, Rice, Vegetable |