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Risotto with Vegetables

Food Network Canada
YIELDS
6 servings

Recipe Courtesy Mark Bittman from his cookbook, How to Cook Everything: Easy Weekend Cooking

“You can make this delicious dish, even when it seems you have nothing in the house. Of course, if you have more vegetables, use them; just make sure to cook them until just soft before adding the rice and liquid.” Mark Bittman

Add ½ tsp. of saffron threads to the stock for a wonderful flavour and golden colour.

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Ingredients

4
to 6 cups chicken stock
2
Tbsp butter or extra virgin olive oil
1
medium onion, minced
1 ½
cup Arborio or other short or medium grain rice
1
celery stalk, minced
1
medium carrot, peeled and minced
½
cup dry white wine
½
cup fresh or frozen and thawed peas
Freshly grated Parmesan cheese, or to taste
2
Tbsp butter, softened, for finishing (optional)
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Directions

Step 1

Warm the stock over medium heat. Place the butter or oil in a large saucepan or skillet, preferably non-stick, and turn the heat to medium. When it’s hot, add the onion, celery, and carrot and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.

Step 2

Add the rice and stir until it is coated with butter. Add a little salt and pepper, then the white wine. Stir and let the liquid bubble away.

Step 3

Begin to add the stock, ½ cup or so at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither soupy nor
dry. Keep the heat medium to medium high and stir frequently.

Step 4

Begin tasting the rice 20 minutes after add it; you want it to be tender but with still a tiny bit of crunch. It could take as long as 30 minutes to reach this stage. When it does, add the peas, followed 1 minute later by the softened butter and Parmesan. Check the seasoning, adjust if necessary, and serve immediately. Yield: 4 to 6 servings

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