Shelly's Recipe

RISOTTO WITH SPRING VEGETABLES

Category: Rice/Risotto

1/4 cup olive oil
1 cup yellow onion, finely diced
2 cups Arborio rice
1/2 cup dry white wine
8 cups chicken broth
1/2 lbs asparagus, bottom ends removed
1 yellow squash, medium
1 cup peas, frozen
1/2 cups butter
1 1/2 cups Parmesan cheese
Dash Parsley, freshly chopped

Simmer broth in medium saucepan; set aside. In stockpot, heat oil over medium heat. Add onions; cook 3 minutes or until soft. Add rice and coat thoroughly; cook 1 minute. Add wine to rice mixture; stir until absorbed. Add 1/2 cup broth to rice mixture. Stir frequently to avoid sticking. Once absorbed, add another 1/2 cup broth; stir frequently. Repeat process until 4 cups of broth have been absorbed.

While rice mixture is cooking, cut asparagus into 1 inch pieces; cut squash into 1 inch x 1/4 inch sticks. Add squash, asparagus and peas to broth pot. Cook 3 minutes. Remove vegetables and add to rice mixture. Add broth 1/2 cup at a time until desired creaminess. When broth is absorbed in rice mixture, add butter and cheese. Salt and pepper to taste. Sprinkle with parsley. Finished risotto is creamy and rice is firm. Serves 6