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Although it’s a one-pan dish, risotto is not exactly easy to make. It’s all in the stirring: Stir too much and the rice will become airy and sticky, but stir too little and it will burn at the bottom of the pan.
The trick is to stir often, yet not enough to tire your arm. Do that and you’ll get that just-right creaminess that’s expected of the iconic rice dish. Here’s exactly how to make it:
- 12 ounces chopped and cooked asparagus
- 1 cup peas
- 1 quart vegetable stock
- 2 cups water
- 1 tablespoon olive oil
- 1 medium sliced leek
- 2 minced garlic cloves
- Asparagus and leek trimmings
- Salt and pepper
- 1 ½ cups arborio rice
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 2 teaspoon lemon zest
- 2 tablespoon chopped parsley
- Leftover parsley stems
- ⅓ cup grated Parmesan cheese
- Add olive oil to a saucepan and once it’s hot, add in the leek slices, garlic, salt and pepper and sauté for 5 minutes.
- Pour in the arborio rice and stir so that the rice is coated thoroughly in olive oil. Cook for 1 to 2 minutes.
- Add in the white wine and cook until the wine is reduced.
- Gradually ladle in the chicken stock making sure to stir in between each addition. Cook the rice for another 20 minutes.
- Add in the asparagus, peas, lemon juice, parmesan cheese, parsley and lemon zest. Mix well and serve.
If you enjoyed this recipe, you may also want to try making this heirloom tomato and beet salad recipe.
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