Sunday I was craving risotto. The trick to risotto is to KEEP STIRRING. It's a lot to ask to commit 30 minutes to just stirring, but trust me, it's so worth it. Lots of fresh veggies and creamy yummy risotto topped off with good parmesean cheese. Any or all of these vegetables make a wonderful combination. Tweek to your liking. I had considered a grilled chicken breast to accompany the risotto, but a nice piece of fresh multi-grain bread and a cold glass of Chardonnay made this a great Sunday meal.
2 Tablespoons Olive Oil
1 Cup Risotto (Arborio)
3 Cloves Garlic Chopped Fine
1 Tablespoon Herbs de Provence
4-5 Cups Hot Chicken Broth (keep this warm in a sauce pot on the back burner)
1/4 Cup each diced: onion, red pepper, yellow pepper, zucchini, carrot, frozen peas, mushrooms
1/2 Cup Grated Parmesean
Fresh Parmesean and CilantroSalt and Fresh Ground Black Pepper
Heat the pan to medium-low and add the olive oil. Add the risotto and saute for 3 mins until coated well in the olive oil, add the garlic and saute another minute or so.
Stir in one cup of chicken broth, and keep stirring. Turn the heat down until simmering. Keep stirring until all the liquid is absorbed. This should take about 5-6 minutes. Add another cup of hot broth and the Herbs de Provence.
Stir some more.
Continue to stir and adding the hot broth about a half cup at a time until you've got about one cup of broth left. Throw in about a half cup of white wine, the rest of the broth and all the veggies. KEEP STIRRING!
Keep stirring until all the liquid is absorbed. Add grated parmesean and stir stir stir! Garnish with freshly grated parmesean and fresh chopped cilantro.