SPRING RISOTTO   
  Ingredients :
    1 large carrot, peeled and chopped
    ¼ cup olive oil
    12 fresh asparagus, trimmed, cut in 1 inch pieces (3 cm)
    2 medium zucchinis, quartered lengthwise and cut in 3 inch thin sticks
    2 ½ - 3 cups yellow squash, peeled and diced
    8 cups chicken broth, approximately, hot, not boiling
    1 large onion, finely chopped
    3 cups Arborio rice or similar
    1 cup dry white wine
    1 ½ cup grated parmesan cheese
    1 ½ cup cooked peas
    ½ cup cold butter, diced
    ¾ cup fresh basil leaves, thinly sliced
    Parmesan Cheese
    Salt
    Pepper

  Preparation:

Heat and keep chicken broth very hot but not boiling, while preparing the risotto.

Heat 2 tablespoons olive oil in a large skillet and add squash. Cook stirring for 2 minutes.

Add asparagus and zucchini, season with salt and pepper and cook until crisp tender.

Remove from fire and set aside.

Heat remaining olive oil in a large pan and sauté onion and diced carrot until tender. Stir in rice and cook until rice is translucent. Add wine and simmer until absorbed. Add 1 cup chicken broth and stir until broth is almost absorbed. Add more broth, 1 cup at a time, while stirring, allowing each addition to be absorbed before adding next. After rice has been cooking for 10 minutes stir in vegetable mixture and continue adding chicken broth 1 cup at a time until rice is cooked “al dente” (Rice will cook in 20 minutes, approximately).

When rice is almost done add parmesan cheese, peas, butter and ½ cup of broth. Cook 2 minutes longer and add basil. Correct seasoning and serve.

Transfer risotto to a large bowl and sprinkle extra parmesan cheese over.

Serve, passing additional cheese separately.
 
        8 – 10 servings
       
 
  Back