Risotto Primavera
Serves 4 –
Ingredients:
1 cup of Carnaroli rice
½ a yellow onion, chopped
½ cup of white wine
Chicken stock - hot
3/4 cup of asparagus, par boiled and cut into ¾ inch pieces
1/2 cup of peas (frozen ok)
3-4 tbl of unsalted butter
½ cup of parmigiano, grated
Saute onion 5-6 minutes in avocado oil. Add salt and pepper while cooking.
Add rice and saute another 5-6 minutes
Add wine and turn heat up just a bit
Cook until you can draw a wooden spoon thru the rice and there is no liquid showing.
Add a ladle of hot chicken stock and start stirring.
Repeat - draw a wooden spoon thru the rice and there is no liquid showing. This should be 3-4 minutes on average or shorter depending on how high your heat is.
After 15 minutes taste the rice. You are looking for a firm texture but not hard.
To finish stir in the butter and then the parmigiano. Taste for salt & pepper.