Risotto is the perfect meal for nights when you have a little extra time to make dinner and are craving a hot, comforting meal. Although you will have to stand at the stove and continuously stir the rice for about 20 minutes, the resulting creamy texture is well worth the effort. This recipe includes asparagus, mushrooms, and spinach, although you can adapt the recipe to include your favorite vegetables such as peppers, broccoli, peas, tomatoes, or artichokes. You can also try including ham or sausage, and swap the Parmesan cheese for feta or Gorgonzola.
1 onion, diced
1 tablespoon olive oil
1 cup arborio rice
6 oz white wine (1 normal glass)
3 cups water or broth
10-15 stalks asparagus, cut into thirds
20 mushroom slices
1 cup spinach
Salt and pepper
30 g (about 1/4 cup) freshly shredded parmesan cheese
1 tablespoon butter
1. Add olive oil to non-stick pan. Set to medium high heat.
2. Once oil is hot, add diced onions. Saute for 2-3 minutes until they have softened a little.
3. In a seperate saucepan, heat 3 cups water or broth until steaming hot, but not boiling
4. Add rice to pan with onions and mix well. Allow rice to roast for 2-3 minutes. Do not allow rice to develop color.
5. Add wine, 1/2 a cup at a time, to the rice. Stir until wine is fully absorbed.
6. Start adding hot broth or water to the wine 1/2 cup a time. Continue to stir the liquid into the rice and only add more broth or water once the last addition was mostly absorbed (should take a minute or two). This process of adding liquid and stirring should take about 20 minutes (add the vegetables at 10 minutes). Over time, the starch from the rice will start to leave the rice and form a creamy sauce around the rice.
8. Add salt and pepper, butter, and Parmesan cheese and stir well until creamy.