Spring Risotto

Prep Time-20 Minutes+ Cook Time 40 minutes

Servings-4 entrée size or 6 side servings

For the Risotto

6-cups of Low Sodium stock, can use vegetable or chicken (or hot water seasoned with a couple of bay leaves)*Buy two 32 boxes of stock, may not use all of it but best to have extra on hand in case needed and for reheating

2 TBSP Vegetable Oil and a pinch of salt

1 small onion finely diced or about ½ cup

2 cups Arborio rice (may substitute Carnaroli or a medium- grain rice)

½ cup wine

Spring Vegetables

I cup carrots, blanched, peeled and cut into small rounds

1 lb or bunch of asparagus, blanched and ends trimmed and slice into I ½ inch pieces

-* Reserve the tips for garnish*

1 cup of green peas, thawed if frozen

3 TBSP butter or butter substitute

¼ cup chopped parsley

½ cup grated Parmesan cheese, more if desired

Instructions

1. Heat the stock in a saucepan to a low simmer.

2. In a separate heavy bottomed pot, over medium to low heat, lightly sauté onions and rice in the vegetable oil. Add a pinch of salt. The mixture should be translucent around the edges in about 3-5 minutes. Do not let it brown, if needed turn down the heat.

3. Add the wine and stir till it is absorbed

4. When you pull the wooden spoon across the rice and can see the bottom of the pan, then it is time to add more liquid.

5. Start adding the stock and add enough liquid to cover the rice. Stir often and repeat step 4 until ¾ of the stock has been cooked in. Never cover the risotto. This process will take about 25 minutes. Taste your rice-it may or may not be finished. If it is till to crunchy or dry, add more stock. When finished it should have a slight chew but not be mushy.

6. Add the blanched vegetables. (Instructions below)

7. Stir in the butter, parsley, and lemon. Once incorporated remove from heat.

8. Stir in the Parmesan Cheese and adjust salt to taste. * Optional*Sauté asparagus tips for garnish.

Blanching Vegetables

1. Bring a pot of water to a gentle boil, add a teaspoon of salt

2. Prepare an ice water bath (large bowl with ice and water)

3. Add the vegetables to the water, for our recipe we are going to blanch our vegetables till the just tender state.

4. Carrots will take about 6-10 minutes and asparagus will take about 3-6 minutes.

5. You can use the same pot but blanch the vegetables separately and prepare the carrots first.

6. When vegetables are at the just tender state scoop them out of the water and place into the ice water bath. Have a separate ice water bath for the carrots and the asparagus.

7. Remove the vegetables from the ice bath as soon as they are cooled and drain.

Equipment

1. 1 medium-2-3 quart saucepan and a ladle for stock

2. 1 heavy bottomed 4-6 quart pot – use this to blanch vegetables first and then use for risotto

3. Slotted spoon or a strainer (for removing vegetables from water)

4. Wooden spoon

5. Cutting board and knife for vegetable prep

6. Measuring cups and spoons

7. Bowls for ingredients and ice baths

Risotto can be held in the refrigerator for 5 days. To reheat you can microwave it 30 seconds at a time and stirring in between or place in a small saucepan with a little leftover stock or water and heat gently.

***If desired, when half of the stock has been incorporated and the rice is still quite firm the risotto can be removed from the heat and placed in the refrigerator to be finished at a later time. Use within 2 days. To finish, reheat the risotto and continue the process.