Risotto is one of our favorite dishes and there are MANY variations to prepare it using our olive oils. Risotto is a Northern Italian dish of Arborio rice cooked in stock with other ingredients such as vegetables or meat.
- 6 cups low-sodium chicken broth
- 4 tablespoons Fresh Harvest Milanese Gremolata olive oil (or Butter or Garlic 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 (small) Parmesan cheese
- 2 tbsp. unsalted butter
In nonstick skillet on medium heat add 2 tablespoons olive oil. Add the Asparagus and peas. Cook until crisp tender, about 3-4 minutes. Stir frequently. Set aside.
Bring the broth to a simmer in a medium saucepan.
Heat 2 tablespoons olive oil in a large SS pot or Dutch oven over medium-high 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 broth to be absorbed before adding more, until rice is almost tender and creamy looking, roughly about 25-40 minutes. Use all broth. Stir frequently. Use more broth if needed. The risotto needs to be soft, but not mushy. Stir in the Parmesan cheese and butter. Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until just hot (and more broth if needed). Let rest for 5 minutes covered. Serve.