3 TBL Olive Oil
1 bunch green onions well-cleaned and sliced
1-2 large clove Garlic, or to taste, minced
small bunch fresh basil sliced
2 cups Arborio Rice
1 bunch thin Asparagus, ends trimmed and halved
Sugar Snap Peas, topped and tailed
4-6 cups boiling Vegetable Stock
1/3 cup White Wine
1/3 cup freshly grated Parmesan, Romano, Asiago cheese blend
Salt and pepper to taste, be careful you don’t add too much salt if your broth is not sodium free. Also, the cheese will add salt.
* Using a very large deep frying pan, heat olive oil over medium heat and add onion, basil and garlic. Sauté until onion is softened, taking care not to burn.
* Add rice and stir well to coat. Add wine and stir until it is evaporates.
* Add mushrooms and incorporate through rice.
* With a ladle, start adding a cup of stock at a time, allowing each cup to be absorbed before adding the next cup (about 5 minutes), stirring all the time. Total cooking time of 20-25 minutes.
* Before adding last cup of stock, add asparagus and sugar snap peas. Stir well.
* Remove pan from the heat and add cheese, if using.
* Serve immediately.
For added depth of flavor try using a variety of mushroom combinations, including some reconstituted dried mushrooms. Snow peas or frozen peas may be substituted for sugar snap peas. Remember to keep the stock simmering before adding to the rice. Do not add more than one ladle of stock at a time and always wait for it to be fully absorbed before adding the next ladle so the rice grains can be allowed to form the creamy texture that risotto is known for. Keep stirring the risotto; the more you stir the creamier it will become. Remove risotto from heat immediately after all the stock has been absorbed or else it will dry out.
To shorten the cooking time, prepare risotto earlier in the day up until the point where you add the rice. Resume cooking later on starting with the addition of the stock.
The risotto would also be delicious with a piece of pan-seared or grilled fish (i.e. Salmon) or (lemon) chicken.
Preparation time: 10 minutes
Cooking time: 35-40 minutes