Spring Vegetable Risotto
This Spring I joined the Doe Run Farm CSA, Community Supported Agriculture. We are just now on the 4th week and I've been looking for creative ways to use my Vegetables! I whipped this Risotto up for dinner last night and served it with Chicken off the grill.
1 Cup Arborio Rice
3-4 cups chicken or vegetable stock
1/2 cup white wine (may be omitted)
1/2 cup chopped onions (I used the green onions that came in my CSA)
1 cup, more or less, of any combination of fresh vegetables(I used asparagus and fresh shelled peas!)
2 T Olive Oil
2 T Cream Cheese or Mascarpone
1/4 cup + 2T grated Parmesan cheese
Heat the stock in a pot on the stove.
While the stock heats up, saute the onions in the olive oil over medium heat. When the onions are translucent, but not brown, add the rice and stir constantly.
When the rice appears to have absorbed the oil, 2-3 minutes, add the wine. Continue to stir until the wine has been absorbed. Now for the next 20 + minutes continue to stir the rice as you add one ladle at a time of stock. Always wait until the liquid has been mostly absorbed before adding more.
After about 20 minutes the rice should have a thick consistency. Almost creamy. Add the fresh vegetables and continue to stir the rice and add broth until the vegetables are just cooked. Remove from the heat and stir in the Cream Cheese.
Finally stir in the 1/4 cup of parmesan and move to a serving bowl. The Final Parmesan can be added to the serving bowl or each person can add their own.