Summer Risotto
Ingredients
6 cups vegetable broth
4 tablespoons olive oil
1/4 cup minced onion
2 cups arborio risotto
1/2 cup dry white wine
2 teaspoons salt
1 teaspoon pepper
1 zucchini diced
1/2 cup frozen peas
1 cup chopped mushrooms
1 Tablespoon fresh chopped basil
1/2 cup or more grated parmesan cheese
Heat the olive oil over medium heat in a large, heavy pot. Sauté the onion for a couple of minutes until softened but not browned. Add the rice and sauté for a minute or two until it turns slightly translucent.Add the wine and stir until absorbed. I had a pretty generous hand with the wine, so feel free to add extra if you like the flavor. Boozy risotto is not a bad thing. Next, add the broth one ladle at a time, stirring very frequently. When the rice begins to dry out, add another ladle. After about 15 minutes, begin to check the grains. When the rice begins to break down but is still slightly tough inside, add the vegetables, basil, salt and pepper. Add the last few ladles of veggie broth and work in the vegetables. If you’ve run out of broth, use water and add salt, if needed. Within 5 to 10 minutes, the rice will become tender and creamy. Once the mix is thick and starchy, take it off of the heat and stir in the cheese.Garnish with a bit more basil and more cheese. A squeeze of lemon would also be tasty if you’ve got one handy.
