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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Savory and creamy risotto goes well with fish, chicken, lamb or pork. Ingredients:
6 1/2 cups (about) vegetable broth |
3 tablespoons unsalted butter, divided |
1 tablespoon extra-virgin olive oil |
1 medium leek (white part only), sliced crosswise into thin rings |
1 garlic clove, minced |
2 cups arborio rice |
1/2 cup dry white wine |
1 cup 1-inch pieces thin zucchini |
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound) |
1/4 cup chopped fresh italian parsley |
3/4 cup freshly grated parmesan or pecorino cheese, plus additional for serving |
Directions:
1. Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in zucchini, and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.
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