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VEGETABLE RISOTTO
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6733
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter and olive oil
1/2 cup finely chopped onion
1/2 cup finely diced celery and carrot
1 1/2 cups short grain or Arborio rice
Minced garlic
5 cups simmering water
1 cup thawed frozen petite peas
Salt and freshly ground black pepper
1/2 cup grated fresh Parmesan cheese
1/4 cup chopped fresh basil leaves
1/4 cup toasted pine nuts -- optional
Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the
onion and cook
for 5 minutes or until golden brown. Add half of the celery and carrot and cook
for 3 to 4 minutes
or until tender but still crisp. Add the rice and cook, stirring continuously,
for 5 minutes or until
toasty. Add the garlic and simmer a few seconds. Add 1/2 cup boiling water and
cook until rice
has fully absorbed it. Continue this way until 1 1/2 cups water have been absor
bed, then add 1 cup
of boiling water.
After 20 minutes or when the rice is half cooked add the remaining celery and c
arrot and cook for
10 minutes more. Add the peas and finish cooking the rice. Season to taste with
salt and pepper.
Right before serving, stir in the Parmesan cheese and basil. Garnish with pine
nuts.
(If you want a more ample meal, serve this with grilled boneless chicken breast
s marinated in lemon
juice; grill them when rice is half way done.)
Yield: 4 servings
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