Sunday, April 20, 2008

Risotto with Asparagus, Peas, Mushrooms and Zucchini

1 tablespoon olive oil
1 onion or equivalent quantity in shallots, chopped
1 small carton (8oz) mushrooms, sliced
1 clove garlic, minced
2 cups Arborio rice
1/2 cup fresh parsley, chopped
1/4 fresh basil, chopped (or 1 tablespoon dried)
1 teaspoon sea salt
5 cups of hot veggie stock
1 bunch of asparagus, cut into 1 inch pieces (throw stringy end pieces away)
1 cup frozen peas
1 cup zucchini, diced

Use a pressure cooker if you have one.  If not, heat oil and add onions and mushrooms and saute for 5 minutes.   Add garlic, 1/2 the parsley, and all the basil and saute for 1 minutes.  Add rice and saute for 3 or 4 minutes - keep stirring so rice doesn't burn.  Add salt and add 4 cups of stock and cook for 45 minutes.  (Or if using a pressure cooker, cook on high pressure for 6 minutes and then do a quick release.)  Add another 1/2 to 1 cup of stock and asparagus, peas and zucchini.  Cook about 5 minutes - test vegetables to make sure they are cooked, but crispy - you want them to be bright green, not wilted and dull.  When serving, sprinkle remaining fresh parsley on top of each plate of risotto.

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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