Vegetable Risotto


Serves four:

Always use organic whenever possible and affordable.

4 tblsp. olive oil
2/3 cup finely chopped yellow onion
2 cups coarsely chopped mushrooms (use a mixture of your favorites)
½ tsp. salt
3-4 cups organic chicken stock
½ cup white wine (optional) I usually leave this out when cooking for children
½ tsp saffron softened in ¼ cup hot water
1 cup Arborio rice
¼ cup parmesano/ reggiano grated cheese (optional)
8 asparagus cut in 2 inch pieces, using only the tender pieces
1 small organic red bell pepper cut in two inch strips about 1/3 inch wide

  1. Saute the onion on medium heat in the olive oil for 5 minutes
  2. Add the mushrooms and cook them until tender
  3. Add the rice stirring all together. Do not use a lid through this process until the very end.
  4. Add the saffron and water mixture with the wine, if you are using it. Simmer for one minute.
  5. Pour in ½ cup chicken stock and cook until absorbed at a medium simmer. Add 1 more cup of stock a half cup at a time, allowing the liquid to be absorbed each time.
  6. Separately, in a small skillet, braise the asparagus tips until they are slightly cooked but still crisp. Remove from the pan. Refresh the asparagus in cold water.
  7. Continue to use more of stock ½ cup at a time as needed in the risotto, waiting until each addition is absorbed. You want the risotto to still have some texture when you are finished. Do not overcook it.
  8. Stir in the cheese.
  9. Place the asparagus and red bell pepper on top of the risotto and put the lid on.
  10. Wait a couple of minutes until the peppers and asparagus are hot and have steamed a little.

Serve this dish by itself with a crisp green salad or as a side dish.

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