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Vegetable Risotto
Yield:
Serves 4Ingredients:
5 cups chicken broth
3 Tbsp butter
2 Tbsp extra virgin olive oil
½ cup onion, finely chopped
½ cup carrot, finely diced
1 cup Portobello mushrooms, finely chopped
1 cup frozen green peas, small, thawed
¼ cup fresh basil, finely chopped
1 ½ cups Riso Baricella Arborio Rice
¾ tsp salt
¼ cup grated Parmesan cheese
Directions:
Bring broth to a simmer in a medium saucepan. In a separate heavy large saucepan, melt 2 Tbsp butter with olive oil over medium heat. Add onions, carrots and mushrooms and sauté for 5 minutes. Add Riso Baricella Arborio Rice then sauté for 2 minutes. Add 1 cup of the warm broth and stir with a wooden spoon until liquid is absorbed. Add the peas and another cup of warm broth to rice and stir. When liquid is absorbed, add another cup of broth, continue stirring and repeat until all broth is used (about 15 minutes). Add salt, basil, cheese and 1 Tbsp butter. Stir and serve immediately.
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