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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I had heard that risottos can be difficult and time-consuming to prepare. After making this I can say it is not hard at all to make, although it does take a bit of stirring. But the result is worth it - a creamy and really delicious side dish. Ingredients:
2 garlic cloves, minced |
2 tablespoons olive oil |
1 cup arborio rice |
1/2 cup thinly sliced carrot |
28 ounces vegetable broth or 28 ounces chicken broth |
2 cups fresh spinach leaves, coarsely chopped |
1 cup frozen baby or regular peas, thawed |
2 ounces parmigiano-reggiano cheese, shredded |
1/3 cup thinly sliced green onion |
1/4 cup thin wedges of fresh radish |
2 teaspoons snipped fresh tarragon |
parmigiano-reggiano cheese, for topping |
Directions:
1. In a 3-quart saucepan cook garlic in hot oil over medium heat for 30 seconds. Add the rice. Cook about 5 minutes or until rice is golden brown, stirring frequently. Remove from heat. Stir in the carrots. Meanwhile, in a 1 1/2 quart saucepan bring broth to boiling. Reduce heat and simmer.
2. Carefully stir 1 cup of the hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (takes about 22 minutes).
3. The stir in remaining broth. Cook and stir just until rice is tender and creamy.
4. Stir in spinach, peas, shredded cheese, green onions, radishes and tarragon; heat through. Top with cheese shards. Serve immediately.
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