Cold Risotto Primavera

Ingredients

• 2 Tablespoon Olive Oil
• 2 Tablespoon Butter
• 2 Cloves Garlic, peeled. Minced.
• 1 Large Brown Onion, Peeled.
• 2 Cup Carrots, diced.
• 2 Cup Arborio rice or long grain rice
• 1 Cup broccoli crowns, coarsely chopped
• 6 Cup chicken broth
• 1 Cup Chardonnay wine
• 1 Cup Sweet Peas
• 1 Cup Parmesan cheese, freshly grated

Directions

• 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 vegetable 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. Cool completely, cover and chill.
• For transport to the picnic, transfer risotto into a container with an airtight lid. Keep chilled until ready to serve.