Summer Risotto

Name: Summer Risotto
Ingredients: 2 tbsp extra virgin olive oil; 4 1/2 tbsp butter; 1 None small onion, peeled, finely chopped; 1 clove garlic, minced; 13 oz Arborio rice; 1/2 cup dry white wine; 8 cups vegetable or chicken stock; 1/2 cup frozen peas, thawed; 2 None small zucchini, diced; 1/3 cup Parmesan cheese, grated; 1 large handful wild arugula, a little reserved for garnish; 3/4 cup fresh basil leaves (optional); None None lemon-infused extra virgin olive oil, for drizzling

13 ingredients

3 steps

Ingredients

2 tbsp extra virgin olive oil
4 1/2 tbsp butter
1 None small onion, peeled, finely chopped
1 clove garlic, minced
13 oz Arborio rice
1/2 cup dry white wine
8 cups vegetable or chicken stock
1/2 cup frozen peas, thawed
2 None small zucchini, diced
1/3 cup Parmesan cheese, grated
1 large handful wild arugula, a little reserved for garnish
3/4 cup fresh basil leaves (optional)
None None lemon-infused extra virgin olive oil, for drizzling

Directions

1

Heat oil and 2 tbsp butter over medium-low heat in a wide, heavy-bottomed saucepan. Sweat onion until tender and just starting to brown. Stir in garlic and cook for 1 min. Add rice and saute for 2 mins, stirring often. Add wine and cook until evaporated. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20 mins. Add peas and zucchini with last addition of stock.
2

Remove pan from heat and season. Stir in Parmesan and remaining butter. Cover and set aside for 1 min to let flavors infuse then stir in arugula.
3

Distribute between warm serving bowls and sprinkle with remaining arugula and basil (if using). Drizzle with lemon oil. Serve immediately.