By Nancy Caivano
Risotto with Vegetables
1 large carrot, diced
5 garlic cloves, minced (or 1 tbsp jar garlic)
8 oz spinach leaves, washed
8 oz mixed mushrooms, quartered
(variety of your preference)
3 tbsp olive oil
1 onion, chopped
2 cups arborio rice
1/2 cup white wine
4 cups simmering chicken (or vegetable) stock
1/2 lb plum tomatoes, diced,
or 8-oz can diced (not crushed)
tomatoes such as Del Monte
One 8-oz can tiny peas (such as Leseur)
or 8-oz frozen peas, thawed
and drained well. (If you have access
to fresh peas, 8 oz blanched
peas work wonderfully!)
1 tbsp butter
1/4 cup Pecorino Romano cheese (or Parmesan)
Spray a skillet very well with cooking spray. Sauté carrot and garlic for 2 minutes. Add spinach and mushrooms and sauté until all liquid is evaporated—about 15 minutes. Set aside.
In large stockpot heat 3 tbsp olive oil on medium-high heat and sauté onion until translucent. Add rice and cook another 3 minutes. Add wine, stirring constantly until absorbed. Add stock 1/2 cup at a time, stirring constantly until each addition is almost absorbed before adding the next.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add the carrot-spinach mixture to risotto.
After tasting the rice, right before adding last addition of stock, add tomatoes and peas. When last addition of stock is absorbed, remove from heat. Stir in butter, Romano and season with salt and pepper. Serve immediately.
Note: You can vary the vegetables as to your preference or to what is available. Any combo of veggies will work!
For a pretty presentation, you could sauté some of the vegetables in the risotto and arrange on top of the rice in the serving dish.
This page created January 1999
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