SERVES:
4
INGREDIENTS:
4 cups vegetable broth
1 cup water
1/2 cup diced onion
2 Tbs olive oil
1 large clove of garlic, minced
1 cup raw risotto rice (such as Arborio or Carnaroli)
1/2 cup dry white wine
1/2 pound carrots, peeled and thinly sliced
1 cup chopped snow peas (or 1/2 - 3/4 cup frozen peas)
1 Tbs lemon zest
1/3 cup rough chopped parsley
2 Tbs butter (optional)
1/3 - 1/2 cup grated parmesan cheese (plus more for garnish)
PROCEDURE:
Bring 4 cups of vegetable broth plus 1 cup of water to a simmer in a pot on the stove top.
While that's happening, add a splash of olive oil to another large, heavy bottomed pan on medium to medium high heat and saute about 1/2 cup of diced onion to soften.
At that point, add 1 large minced clove of garlic and cook that for a minute.
Then add 1 cup of risotto rice and stir and toast that for a minute or two.
Then add 1/2 cup dry white wine and cook that along until it's absorbed.
Then add the carrots and add a big ladle or two of the warm broth.
The idea is to stir that regularly and add more broth as the rice absorbs it, it'll take around 20 - 25 minutes for the rice to be soft to the tooth and nice and creamy.
Once the rice is almost done, add the peas, stir those in, add a little more broth if it needs it, and cook the peas for a couple of minutes.
Then add 1 Tbs of lemon zest, about 1/3 cup chopped parsley, an optional 2 Tbs of butter and 1/3 - 1/2 cup grated parmesan cheese and season it to taste.
Serve it up in bowls with more grated cheese on top.
HINTS:
Many risotto recipes call for 4 cups of broth to 1 cup of rice but I like adding the extra cup of water to make sure the rice isn't too dry when done.