Ah, risotto! I find it a perfect dish to make in the cooler months. My family likes it in so many dishes. I make risotto every Christmas Eve. I make the traditional risotto with saffron, butter, wine and of course lots of parmesan cheese.
What I liked about this recipe was the vegetables. You can easily customize this recipe and add the vegetables you and your family like. I think zucchini would be a great addition, and I am thinking peas will definitely be in this dish the next time around. Enjoy!
- 4–5 cups of chicken stock
- 1 1/2 cups of Arborio rice
- 1 cup of Parmesan cheese, shredded plus more for garnish
- 3/8 cup dry white wine
- 1/4 cup fresh parsley, chopped
- 8 broccoli florets
- 1/2 onion chopped
- 1/2 red bell pepper seeds removed and diced
- 2 tablespoons of butter, divided
- 2 tablespoons extra virgin olive oil
- Place stock in pot and place over low heat. It is better to warm the liquids to add to the rice, the rice will absorb the liquid better.
- In a large Dutch oven heat olive oil over medium high heat and saute onion and bell pepper until tender and season with salt and pepper, 5-7 minutes.
- Remove onion and pepper to a separate plate and set aside.
- Add butter to dutch over and one melted add rice. Cook until toasted but do not burn 1-2 minutes.
- Reduce heat to medium and add white wine and cook stirring frequently until liquid is absorbed.
- When a spoon leaves a track through the middle of the rice add stock and stir until broth is mostly absorbed. Add the broccoli and more liquid. Cook until most of the stock has been absorbed by the rice.
- Taste for doneness. The rice should be tender but still should have a bite to it. When you add the last of the stock return the veggies to the rice. When the rice has absorbed the liquid remove the pan from the heat and add salt and pepper to taste. Stir Parmesan into the stock and transfer to a serving plate and top with more cheese and parsley.
- Serving Size: 4