You may also like
Categories:
olive oil onion arborio risotto white wine vegetable broth zucchini mushrooms frozen peas fresh basil salt pepper Parmesan cheese
Viewed: 15 - Published at: 2 years agoIngredients
- 4 Tablespoons Extra Virgin Olive Oil
- 1/2 cups Minced Onion
- 2 cups Arborio Risotto
- 1/2 cups Dry White Wine
- 6 cups Mild Vegetable Broth
- 1 whole Zucchini, Diced
- 1 cup Chopped Mushrooms
- 1/2 cups Frozen Peas
- 1 Tablespoon Fresh Basil, Chopped
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1/2 cups Grated Parmesan Cheese
Method
- Heat the olive oil over medium heat in a large, heavy pot.
- Saute the onion for a couple of minutes until softened but not browned.
- Add the rice and saute for a minute or two until it turns slightly translucent.
- Add the wine and stir until absorbed.
- Next, add the broth one ladle at a time, stirring very frequently.
- When the rice begins to dry out, add another ladle.
- After about 15 minutes, begin to check the grains.
- When the rice begins to break down but is still slightly tough inside, add the vegetables, basil, salt and pepper.
- Add the last few ladles of veggie broth and work in the vegetables.
- If youve run out of broth, use water and add salt, if needed.
- Within 5 to 10 minutes, the rice will become tender and creamy.
- Once the mix is thick and starchy, take it off of the heat and stir in the cheese.
- Garnish with a bit more basil and more cheese, if desired.
