Vegetable risotto

 
                             VEGETABLE RISOTTO
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6733 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter and olive oil
      1/2  cup           finely chopped onion
      1/2  cup           finely diced celery and carrot
    1 1/2  cups          short grain or Arborio rice
                         Minced garlic
    5      cups          simmering water
    1      cup           thawed frozen petite peas
                         Salt and freshly ground black pepper
      1/2  cup           grated fresh Parmesan cheese
      1/4  cup           chopped fresh basil leaves
      1/4  cup           toasted pine nuts -- optional
 
 Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the
  onion and cook
 for 5 minutes or until golden brown. Add half of the celery and carrot and cook
  for 3 to 4 minutes
 or until tender but still crisp. Add the rice and cook, stirring continuously, 
 for 5 minutes or until
 toasty. Add the garlic and simmer a few seconds. Add 1/2 cup boiling water and 
 cook until rice
 has fully absorbed it. Continue this way until 1 1/2 cups water have been absor
 bed, then add 1 cup
 of boiling water. 
 
 After 20 minutes or when the rice is half cooked add the remaining celery and c
 arrot and cook for
 10 minutes more. Add the peas and finish cooking the rice. Season to taste with
  salt and pepper.
 Right before serving, stir in the Parmesan cheese and basil. Garnish with pine 
 nuts. 
 
 (If you want a more ample meal, serve this with grilled boneless chicken breast
 s marinated in lemon
 juice; grill them when rice is half way done.) 
 
 Yield: 4 servings 
 
 
 
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