Risotto with Vegetables

Creamy Arborio rice cooked with spring vegetables and finished with butter and Parmesan.

Ingredients

• 5 cups chicken or vegetable stock, kept hot
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup mixed diced vegetables (carrot, zucchini, peas, asparagus)
• 3 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the olive oil in a heavy saucepan over medium heat. Add the onion and cook for 3 minutes until softened.
2. Add the rice and stir for 1 to 2 minutes until the grains are coated and translucent at the edges.

Pour in the white wine and stir until absorbed.

1. Add the hot stock about 1/2 cup at a time, stirring often and adding more only as each addition is absorbed, for about 18 minutes.
2. Halfway through, stir in the diced vegetables. Continue until the rice is creamy but still slightly firm at the center.
3. Off the heat, stir in the butter and Parmesan, season with salt and pepper, sprinkle with parsley, and serve immediately.

Notes

Adapted from Jacques Pepin’s risotto with vegetables.