A Cooking Adventure
Printer Friendly Copy
Risotto With Fresh Vegetables
New York Times
This spring-friendly recipe should serve
as a guideline for any vegetable risotto; your favorite
vegetables, sautéed to your liking, can be substituted.
½ cup green peas,
fresh or frozen
½ cup cream
2 tablespoons butter
½ medium onion, finely chopped
1 cup rice
1 cup dry white wine
3 cups vegetable stock
2 cups mixed vegetables, cooked
1 tablespoon chopped parsley
¼ cup heavy cream
½ cup grated parmesan cheese, or more, to taste
salt and pepper, to taste
1. Cook the vegetables.
2. Some suggestions: Steam
broccoli, cut into small floweret's.
3. Cube and sauté, over medium
heat in an additional tablespoon of butter or olive oil,
4. fennel, red pepper,
mushroom and/or yellow squash.
5. All of the vegetables
should be seasoned and not overcooked.
6. Bring at least 4 cups of
water to a boil and add 1 tablespoon of salt.
7. Add the green peas and cook
them until they are just tender.
cooking time will depend on how fresh the peas are.)
When they are
cooked, plunge them into a
bath of ice and water to stop the cooking and set
the green color.
When the peas are cool,
purée them in a blender with the cream until they are
smooth. Do not over purée the mix, because the cream may
start to turn into
butter. Set aside.
heavy bottomed pot, heat 1 tablespoon butter (or use part
butter and part
olive oil) over medium heat.
Add the onions
and cook until soft and translucent, about 10 minutes.
rice and cook over medium‐high heat for about one minute,
coat with the butter.
Add the white
wine and stir until the wine is absorbed, about 30 seconds.
first addition of simmering stock, about ½‐cup. Stir until
most of the
liquid is absorbed.
addition of stock and stir until most of the liquid is
this process until the mixture is creamy and a bit loose;
the rice should
still have some chew to it.
The process will take about 20 minutes.
Add the green
pea cream and stir in.
Gently fold in
the cooked vegetables and the chopped parsley.
from heat and stir in the cream and add the grated cheese.
Salt and pepper, to taste.