Risotto Primavera
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Ingredients
- 1 1/2 cup arborio rice
- 3 tablespoons olive oil
- 1 tablespoon butter
- 5 cups vegetable or other stock
- 1/2 Large Spanish onion (chopped fine)
- 2 cloves garlic (chopped fine)
- 1 bunch thin asparagus (cut into 1)
- 1/2 pint grape or cherry tomatoes
- 1 cup peas (fresh or frozen)
- 1 cup parmesan cheeses (grated, more if you like!)
Directions
| Step 1 | |
| In a large heavy bottomed pot heat 2 TBL of oil over medium heat When oil starts to shimmer add onions to pot, stir often In another pot heat stock | |
| Step 2 | |
 When onions are translucent add garlic and stir until garlic is fragrant, add the butter, and as soon as it melts add rice to pot Stir well to make sure all grains are coated with oil | |
| Step 3 | |
| Add 1 cup of stock to rice and stir well until stock has been absorbed Continue adding stock on cup at a time, add each cup when the previous one has been absorbed | |
| Step 4 | |
 When you add the last cup of stock add peas to pot In a saute pan heat the remaining oil, and add tomatoes. Saute tomatoes, until they start to burst, then add the asparagus and 1/4 cup of water, cover and let steam | |
| Step 5 | |
| When the asparagus is bright green transfer the vegetable mix to the rice (with any liquid) Taste the rice, it should not be chalky. It should be creamy and cooked through Stir in cheese, taste for salt and serve | |