Recipe

Summer Risotto With Limoncello Recipe

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Ingredients

Directions

Step #1 In a large pot over high heat, bring broth & water to a boil.
Step #2 Add carrots, asparagus, bay leaves, 1 tsp sage & salt & pepper to taste.
Step #3 Cover up, lower the heat to medium & cook for 10 mins, stirring every once in awhile or until the carrots are just tender.
Step #4 Drain the vegetables in a colander & reserve the broth in a separate bowl.
Step #5 Remove the bay leaves & discard.
Step #6 Heat the oil In a large-ish skillet over medium-low heat.
Step #7 Add the onion & cook this until softened.
Step #8 Add rice & cook for 3 mins, stirring frequently.
Step #9 Add the Limoncello & stir for one min until the liquid is absorbed.
Step #10 Then, add 1 c of the reserved broth.
Step #11 Stir constantly until the rice absorbs the broth.
Step #12 Add the remaining broth one c at a time, stirring continuously after each addition until most of the broth is absorbed.
Step #13 When complete, the risotto will be creamy.
Step #14 Test the rice to see if it is done & if satisfied, remove this from the heat.
Step #15 Add the remaining tsp of sage, green peas, the reserved vegetables, grated mozzarella & Parmesan cheeses & stir well until the cheese is melted & the risotto is thick & creamy.
Enjoy the Summer Risotto With Limoncello recipe