Memorial Day Recipes

Colorful Risotto

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Colorful Risotto

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Serve this fresh side during the spring, when the birds are chirping and the flowers are blooming!

Shared by svenetos

Serving Size / Yield

4-6 servings

Ingredients

  • 6 C. water
  • 3 Tbs. butter
  • 1 Tbs. olive oil
  • 1 med. onion, finely chopped
  • 1 sm. carrot, chopped
  • 1 sm. celery rib, chopped
  • 2 C. medium-grain rice
  • 1/2 C. peas
  • 1 C. sliced mushrooms
  • 6 asparagus, trimmed and cut into 1/2-inch pieces
  • salt
  • pepper
  • 1 lg. tomato, seeded and diced
  • 2 Tbs. parsley, finely chopped
  • 1/2 C. grated parmesan cheese

Directions

Bring water to a simmer over medium heat, then lower the heat so that it keeps the liquid hot. In a wide, heavy saucepan, combine 2 Tbs. butter and the oil over medium heat. When the butter melts, add the onion and cook until it turns golden, 10 minutes. Add the carrot and celery and cook 2 minutes. Stir in the rice until well-coated.

Add 1/2 C. water and cook, stirring, until liquid is absorbed. Continue adding water 1/2 C. at a time, stirring after each addition, for 10 minutes. Adjust heat so that liquid simmers but rice doesn't stick to the pan. Stir in the peas, mushrooms and half the asparagus. Add salt and pepper to taste. Continue adding water and stirring 10 more minutes. Stir in the rest of the asparagus and the tomato. Add broth and stir until rice is firm yet tender to bite and risotto is creamy. Remove risotto pan from heat. Taste for seasoning. Stir in parsley and the rest of the butter. Stir in cheese. Serve.

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