Vegetable Risotto

This is a great way to use up all those summer season veggies that won’t last for long.

Vegetable Risotto

1 1/2 cups Risotto/Arborio rice
6 cups Chicken or Vegetable stock
3 tablespoons Olive Oil
1 Small Onion (finely chopped)
1 cup White Wine
1 cup Carrot (thinly sliced)
1/2 cup Fresh Corn Kernels
1/2 cup Chinese Peas (chopped into thin diagonal strips)
1 package frozen Artichokes
1 tablespoon fresh Thyme
1 cup grated Parmesan Cheese
Salt & Pepper

Heat up the chicken stock in a large sauce pan and set aside.
In a large heavy bottomed saute pan heat the olive oil on medium high heat. Add the diced onion, cook until translucent and tender, about 5 minutes. Add the salt and pepper and thyme.

Add the rice and stir to ensure it gets coated thoroughly in the oil. Toast the rice for about 3 minutes.
Add the wine and stir in the carrots. When the wine is all absorbed you can start to add the stock one ladle full at a time.

Laddle the hot stock into the rice by half cup increments, stir and wait until all the stock is absorbed until you add more. Continue with this process until the rice is fully cooked and tender. About 20-30 minutes.
You might not need all the stock, I always give the rice a taste every 10 or so minutes to test for doneness.

Right before you add the last couple of ladles full of stock add the rest of the veggies, you want them warmed through but still crisp. Lastly, stir in the parmesan cheese.

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