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Spring Vegetable Risotto

Spring Vegetable Risotto

2 large portobello mushroom caps, chopped        
1 large onion, diced
1 carrot, diced
1 leek, cleaned and sliced
2 cloves garlic, minced
1/2 cup frozen peas, thawed
1/2 lb asparagus, trimmed and cut into 1-inch pieces, blanched for 1 minute            
1 cup short-grain brown rice, rinsed

2 cups low-sodium vegetable broth
1 tsp dried thyme
1/2 cup toasted pignoli (pine nuts)            
handful fresh flat-leaf parsley
1 tbsp olive oil, organic butter or ghee            
1 cup baby arugula       
imported Grana Padano parmigiano cheese          
Celtic sea salt and freshly-ground black pepper

In a medium saucepan, heat butter, ghee or oil over medium heat. Add mushrooms, onion, leek, carrot, garlic and thyme; cook, stirring, for 5 minutes or until softened.  Stir in rice and stock; bring to a boil. Reduce heat, cover and simmer, stirring occasionally and adding more stock if necessary, for 30 minutes or until rice is tender.  Gently stir in arugula, asparagus, peas, cheese and parsley; season with salt and pepper to taste.  Garnish with toasted pignoli.

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