Recipe

Basic Risotto Recipe

	Ravenword / All my dishes 1 year, 7 months ago This dish is great for using up any leftover veggies you've got lying around -- feel free to vary the add-ins at the end! It can be a side dish or served in a heaping helping as a main course. Prep:15m Cook:60m Servings:6	Ravenword
	risotto vegetarian vegetable

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Ingredients

2 cups arborio rice

2 Tbsp. butter

1/2 cup white wine

1 onion, diced

1 quart vegetable broth

1/2 cup spinach, cooked

1/2 cup green peas, cooked

1/2 cup sauteed mushrooms

parmesan cheese, grated, to taste

Directions

Prepare all veggies -- dice onion, cook any veggie add-ins that aren't already.

In a large pot or dutch oven, melt the butter. Saute the onion in butter until soft.

In a saucepan, heat vegetable broth to a low simmer. Keep hot.

Add rice to the pot. Toss until coated with butter and cook for 1-2 minutes to slightly toast.

Add white wine, stir well until mostly absorbed by rice.

Add hot vegetable broth about a cup at a time, stirring frequently until each addition is mostly absorbed. As the risotto cooks, it will take longer and longer to absorb each cup of broth.

Begin tasting risotto after the first few cups of broth. Rice is ready when it is tender and doesn't stick to your teeth when you chew.

Add cooked vegetables and stir to combine. Add a handful (more or less, to your taste) of grated parmesan cheese for flavor and serve immediately.

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