Make sure you have all of your vegetables chopped and ready before you begin. Once you start, you (or your husband) will be stirring constantly for about 25-30 minutes; this is what makes the risotto so creamy.
1 T Olive Oil
2 C sliced fresh mushrooms
1 medium onion, chopped fine
2 garlic cloves, minced
1 C Arborio rice
3 cups vegetable broth or stock
2 C bite size fresh asparagus, broccoli, or a combination
3/4 C chopped tomato
1/4 C shredded carrot (about 1 small carrot)
3/4 C grated mozzarella cheese
3 T fresh grated Parmesan cheese, plus more for serving
3 T snipped fresh basil, plus more for serving
Heat oil over medium heat in a large saucepan. Add the mushrooms, onion, and garlic; cook until onion is tender. Stir in the rice. Cook and stir for 5 minutes.
Meanwhile, in a small saucepan, bring the broth to boiling. Reduce heat. Slowly and carefully add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add 1/2 cup more broth and the asparagus or broccoli to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1 cup more broth, 1/2 cup at a time, stirring constantly until liquid is absorbed. (This should take about 12-15 minutes.)
Stir in remaining broth, the tomato and carrot. Cook and stir until rice is slightly creamy and just tender. Stir in mozzarella, Parmesan, and basil. Serve immediately.
4 Servings
No comments:
Post a Comment