From the kitchen of One Perfect Bite...Those of you who try this recipe will be really pleased with the results you achieve. This risotto is delicious and despite the unconventional manner in which it's made, the finished dish is well-flavored and creamy. The recipe, which comes from Cook's Illustrated, is easy to make and the risotto is perfect as a side dish or entree. The dish has wonderful color and it truly speaks to Spring. I like this dish well enough to include it in my menu for Easter Sunday. I love that this recipe is scaled to feed just two people. I have never had any luck reheating risotto, so it's good to know there will be no leftovers to deal with. I do hope you'll give this recipe a try. Here is how the risotto is made.
Risotto Primavera for Two...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated
1-3/4 cups low-sodium chicken broth
1/2 cup water
4 teaspoons olive oil
3 ounces cremini mushrooms, trimmed and sliced thin
Salt and pepper
1 small onion, chopped fine
1/2 cup Arborio rice
3 ounces asparagus, trimmed and cut into 1/2-inch pieces
1/4 cup frozen peas
1/4 cup grated Parmesan cheese, plus extra for serving
2 tablespoons chopped fresh basil
1 tablespoon unsalted butter
2 teaspoons lemon juice
1) Bring broth and water to simmer in saucepan over medium heat. Remove from heat, cover, and keep warm.
2) Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering. Add mushrooms and 1/4 teaspoon salt and cook, covered, until just starting to brown, about 4 minutes. Transfer mushrooms to bowl and set aside. Return now-empty pot to medium heat, add remaining 2 teaspoons oil, and heat until shimmering. Add onion and 1/4 teaspoon salt and cook until just beginning to soften, about 2 minutes. Add rice and cook, stirring constantly, until grains are translucent around edges, about 1 minute.
3) Stir in 1-1/2 cups broth, cover, reduce heat to medium-low, and simmer until almost all liquid is absorbed, about 12 minutes. Stir in asparagus, cover, and cook 2 minutes longer. Add 1/2 cup broth and cook, stirring constantly, until broth is absorbed, about 3 minutes. Add remaining 1/4 cup broth and peas and cook, stirring constantly, until rice is creamy and al dente, 3 minutes longer.
4) Off heat, stir in cooked mushrooms, cover, and let sit for 2 minutes. Stir in Parmesan, basil, butter, and lemon juice. Season with salt and pepper to taste. Serve, passing extra Parmesan. Yield: 2 servings.
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