Vegetable Risotto

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Finely chopped onion
1/2 cup	55g / 1.9oz	Finely diced celery
1/2 cup	55g / 1.9oz	Carrot
1 1/2 cups	240g / 8.5oz	Short grain or arborio rice
		Minced garlic
5 cups	1185ml	Simmering water
1 cup	237ml	Thawed frozen petite peas
		Salt and freshly ground black pepper
1/2 cup	73g / 2.6oz	Grated fresh parmesan cheese
1/4 cup	10g / 0.4oz	Chopped fresh basil leaves
1/4 cup	59ml	Toasted pine nuts - optional

Recipe Instructions

Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the onion and cook for 5 minutes or until golden brown. Add half of the celery and carrot and cook for 3 to 4 minutes or until tender but still crisp. Add the rice and cook, stirring continuously, for 5 minutes or until toasty. Add the garlic and simmer a few seconds. Add 1/2 cup boiling water and cook until rice has fully absorbed it. Continue this way until 1 1/2 cups water have been absorbed, then add 1 cup of boiling water.

After 20 minutes or when the rice is half cooked add the remaining celery and carrot and cook for 10 minutes more. Add the peas and finish cooking the rice. Season to taste with salt and pepper. Right before serving, stir in the Parmesan cheese and basil. Garnish with pine nuts.

(If you want a more ample meal, serve this with grilled boneless chicken breasts marinated in lemon juice; grill them when rice is half way done.)

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6733

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.