Risotto is a rice dish with its roots in the rice-growing region of the Po Valley in Italy. It is usually stir-cooked with stock and wine and a selection of the following — mushrooms, seafood, cheese and vegetables — until flowing and velvety. This easy-fix version requires virtually no stirring.
- Portion size 4 servings
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 lb baby carrot trimmed
- 2 cups arborio rice
- 2 cups Italian short grain rice
- 8 cups chicken stock heated
- 8 cups vegetable stock heated
- 1 lb asparagus
- 1 cup fresh shelled peas
- 1 cup chopped green onion
- 1/2 cup shredded fresh basil
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
In large heavy saucepan, heat oil over medium heat; cook onion, garlic and carrots, stirring occasionally, for about 10 minutes or until onion is tender.
Stir in rice and half of the stock; bring to boil, stirring often. Reduce heat to low; simmer for 15 minutes.
Meanwhile, trim asparagus; cut into 1-inch (2.5 cm) lengths. Add to pan along with half of the remaining stock. Simmer for 10 minutes.
Stir in peas and remaining stock: simmer for 10 minutes or until vegetables are tender, mixture is creamy and rice is still slightly firm to the bite.
Stir in green onions, basil, Parmesan, lemon juice, and salt and pepper to taste. Serve immediately.