Risotto with Vegetables
| Yield: | 4 Servings |
| Categories: | Pasta, Vegetarian |
| 1 | tb | Unsalted butter |
| 1 | tb | Virgin olive oil |
| 1/4 | c | Onion -- chopped |
| 1 | c | Arborio rice |
| 3 1/2 | c | Defatted chicken stock -- |
| Homemade* | ||
| 3/4 | ts | Salt |
| 1 | 4 ounce | |
| Chopped | ||
| 4 | Asparagus spears -- peeled, | |
| Cut | ||
| 1 | c | Frozen petite peas |
| 1 | sm | Red pepper (4 oz.) -- peeled |
| Cut | ||
| 3 | lg | Mushrooms -- julienned |
| 1/4 | c | Grated Parmesan cheese |
| Fennel bulb -- coarsely |
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