| Cooking | Gardening | Quilting | Homebrewing | Wine | Recipes | Make Money | Home |
Risotto
Primavera
| 5 cups to 6 cups chicken broth
3 T unsalted butter 1 T olive oil 1 cup finely chopped onion 3 cloves garlic, chopped 1 ¼ cups Arborio rice ½ cup dry white wine 1 ½ tsp. grated lemon zest 1 lb. pencil-thin asparagus, trimmed, cut – diagonally into--1 1/2 inch lengths 1 ½ cups diced red bell pepper 1 ½ cups diced yellow summer squash ¼ t freshly ground black pepper 3 Ts chopped parsley 1/2cup freshly grated Parmesan cheese In medium saucepan, heat broth to a simmer;
keep hot over very low heat. In large heavy skillet, combine 2 Ts
of the butter, the oil, onion and garlic; cook over medium heat, stirring,
5 minutes or until crisp-tender. Add rice; cook stirring, 3 minutes. Add
wine and zest; cook stirring, wine absorbed. Raise heat to medium-high.
Stir in ½ cup hot broth; cook, stirring, until most of the liquid
evaporates (spoon leaves track on bottom of pan, yet liquid surrounds each
grain).Cook, stirring, 10 minutes more, adding broth, ½ cup at a
time, as liquid evaporates. Stir in asparagus, bell pepper, squash and
black pepper; cook 12 to 15 minutes more; adding hot broth, ½ cup
at a time, until rice is firm yet tender, a creamy sauce forms and vegetables
are tender. Remove from heat; stir in remaining butter, the parsley
and cheese. Serve immediately. Serves 8.
|
| Cooking | Gardening | Quilting | Homebrewing | Wine | Recipe Archive | Make Money | Home |