COUNTRY-STYLE RISOTTO

May 09, 2012

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Hip Hip Hooray Ross Graduated College, that means 2 down and 2 to go.

Having a child graduating is kinda bitter sweet.

Where has the past four years gone?  Did he or she manage to learn how to make it in the real world?  Will they get a job?  Will they ever move out?

All these questions have caused me hours of lost sleep these past couple weeks.

Don’t get me wrong, I love having all my boys home at the same time.  In the past 6 years, we cherish the time that we can all spend together.

When is the right time to give that extra push? I mean that push out the door!  Is two years too long?

No matter when they leave, they always come back.  And when mine do this is one of their biggest requests on their first night home.  This risotto is creamy, cheesy and absolutely delicious!!!

COUNTRY-STYLE RISOTTO
 
Ingredients
  • 4 cups chicken broth, you can use vegetable if you prefer
  • 2 tbs. olive oil
  • 1 onion, minced
  • 2 large carrots, finely chopped
  • 2 cups frozen peas
  • 1 cup finely chopped celery
  • 3 medium zucchini, finely chopped
  • 2 cups Arborio rice
  • 1 cup freshly grated Parmesan cheese
Instructions
  1. See below...


METHOD
Place the broth in a covered medium saucepan over high heat.  When the broth is hot but not simmering, reduce the heat to low.

Place the olive oil in a large Dutch Oven ever medium heat and add the onion.

Saute gently until golden, about 3 minutes.  Add the remaining vegetable and saute 2-3 more minutes or until wilted.

Stir in the rice with a wooden spoon for 1-2 minutes until the rice is well coated with oil.

Increase the heat to medium-high, then add 1 cup of the hot broth, stirring constantly until most of the liquid has absorbed, about 5-7 minutes.

Continue to do this one cup at a time until broth is gone and rice is cooked through.

Take off heat and stir in Parmesan cheese.

Serve Immediately!  How good does that look?  Yummy!!!

adapted from Riso by Gioietta Vitale

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