Risotto is one of our favorite dishes and there are MANY variations to prepare it using Fresh Harvest olive oil. Risotto is basically an Italian dish of Arborio rice cooked in stock with other ingredients such as vegetables and/or meat.
- 6 cups low-sodium chicken broth
- 4 tablespoons Fresh Harvest Milanese Gremolata olive oil
- 1 medium onion, chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3/4 teaspoon salt
- Freshly ground black pepper
- 3 lightly packed cups baby spinach leaves
- 1 cup frozen peas
- 1/2 pound asparagus, cut into 1/2-inch pieces
- 1/4 cup freshly grated Parmesan cheese
In nonstick skillet on medium heat add 2 tablespoons Milanese Gremolata olive oil. Add the Asparagus and cook until crisp tender, about 3-5 minutes. Stir frequently. Set aside and let cool.
Bring the broth to a simmer in a medium saucepan.
Heat 2 tablespoons Milanese Gremolata olive oil in a heavy saucepan or Dutch oven over medium heat and cook onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 2-3 minutes until rice is translucent. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Pot should be bubbling hot. Add 3/4 cup hot broth, salt and a few grinds of pepper and cook, stirring constantly, until broth is absorbed. Continue cooking and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, roughly about 25 minutes. Stir frequently. The risotto needs to be soft, but not mushy.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until just hot. Stir in the Parmesan (and more broth if risotto seems too thick). Let rest for 5 minutes covered. Serve.