Friday, March 26

Risotto Primavera

Delicious and veggie packed!  Addition of fried egg is not necessary but adds a nice bit of protein to the meal.

Serves 2

2 tablespoons (1/4 stick) butter
1 cup chopped button mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
1 cups arborio rice
1/4 cup dry white wine
2 cups vegetable broth
1/3 cup diced carrots
1 cups diced asparagus (stalks only - no tips)
3/4 cup freshly grated Parmesan cheese
1/3 cup shelled fresh peas or thawed frozen peas
1 tbsp chopped fresh Italian parsley
2 eggs

Melt 1/2 tablespoon butter 12-inch pan over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside. Wipe pan clean.

Melt 1 1/2 tablespoons butter in the same pan over medium heat. Add onion; sauté until beginning to soften, 3 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed. Add 1/2 cup broth. Simmer until broth is absorbed, stirring often. Add carrots, asparagus, and another 1/2 cup broth. Simmer until liquid is absorbed, stirring often,. Continue to slowly add remaining broth (about 1/4 cup at a time), until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

Stir cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper. Cover and let sit while you fry the eggs.

Mound 1 cup risotto on each of 2 shallow bowls. Using back of spoon, make hollow in top of each mound. Top each with egg, and sprinkle with addditional cheese if desired.

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