HOLIDAYS
HOLIDAYSChardonnay Risotto Primavera
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 large brown onion, minced
- 1 cup carrots, diced
- 2 cups Arborio rice or long grain rice
- 1 cup broccoli crowns, coarsely chopped
- 6 cups chicken broth
- 1 cup Chardonnay
- 1 cup sweet peas
- 1 cup Parmesan cheese, freshly grated
Steps
- Heat oil and butter in large skillet over medium-high heat. Add garlic, onion and carrots and cook, stirring occasionally, for 8-10 minutes or until tender. Add rice and cook for 3-5 minutes, stirring constantly, until rice is translucent.
- Add broccoli and stir in broth 1 cup at a time. Cook, stirring constantly, until each cup of broth is fully absorbed before adding next cup.
- Add wine and, peas, and cook, stirring constantly, until liquid is fully absorbed. If rice is not tender, stir in more broth until desired consistency.
- Total cooking time is about 30 minutes. Remove skillet from heat and stir in Parmesan cheese and serve.
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