Recipes

[Chi-town girl]

I'm thinking about adding this to my Easter brunch menu. Courtesy of Martha Stewart

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Ingredients

• 6 cups vegetable stock, preferably homemade
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
• 1 cup thawed frozen peas
• 1 teaspoon grated lemon zest, plus more for garnish
• 2 tablespoons fresh lemon juice
• 1 cup chopped fresh flat-leaf parsley leaves
• 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
• Coarse salt and freshly ground pepper

Directions

• Step 1

  Bring stock to a simmer in a medium saucepan.

• Step 2

  Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

• Step 3

  Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

   

  • Step 4

    Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

  Cook's Notes

  To make this dish even healthier, replace the Arborio rice with fiber-rich pearl barley or a whole grain such as farro

[proudlyfromNJ]

@Chi-town girl  Looks and sounds delicious. Perfect for an Easter brunch.

[rockygems123]

@Chi-town girl 

I was intrigued too when I saw this on her Instagram. Let us know how it turns out if you make it!

[wagirl]

@Chi-town girl --LOVE risotto but holy cow, it takes forever to make it on the stove--have done that many times. but now I use my instant pot and also use Cal Rose rice. turns out just as good in the fraction of time. Calrose rice is alot cheaper than aborio rice, I might add. 

What a great idea to go along with my tiny lamb chops I will be serving for Easter dinner!!!

[Chi-town girl]

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@wagirl wrote:

@Chi-town girl --LOVE risotto but holy cow, it takes forever to make it on the stove--have done that many times. but now I use my instant pot and also use Cal Rose rice. turns out just as good in the fraction of time. Calrose rice is alot cheaper than aborio rice, I might add. 

What a great idea to go along with my tiny lamb chops I will be serving for Easter dinner!!!

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@wagirl  - thank you for the recommendations!