Risotto Of Spring Veggies
2 cups Arborio rice
2 quarts vegetable stock in which pea shells have been simmered
8 Tbsp butter
2 leeks, sliced thin
1/2 cup onion, chopped
2/3 cup fresh peas
2/3 cup peeled fava beans
2/3 cup baby artichokes, sliced
1 Tbsp parsley, chopped fine
Salt and pepper to taste
Optional: Parmesan cheese
Melt half the butter over medium heat. Add leeks and onion.
When onion mixture is transparent, add rice and stir to coat
grains well. When rice glistens and becomes opaque, start
adding stock a ladleful at a time, over heat high enough to
evaporate the liquid. Add a ladleful at a time, after each
addition evaporates, but don't let rice dry out. After 5
minutes, fold in the artichoke slices. When rice is half done
(10 minutes), add salt and pepper. Add as much of the rest of
the simmering stock to the rice as needed to make it tender
but not mushy, a ladleful at a time, stirring, for about 5
minutes more. Add peas, fava beans and butter and toss with
rice, gently. Serve at once. Optional: shave parmesan cheese
over each serving.
Yield: 6 Servings
Category: Side Dishes, Vegetables
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