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For this month, the theme of The Improv Challenge is peas and carrots. There are endless ideas revolving around pot pie, but as I look forward to spring, I wanted to do something a little lighter. Asparagus is just coming into season, and I thought it would be fun to combine it with peas and carrots for a delicious vegetarian risotto that is great as a main dish or a side dish. And, of course, I threw in mushrooms cause everything is better with mushrooms.
The beauty of this dish is that it is so versatile - use whatever veggies you like or have on hand - add peppers, zucchini, pea pods, etc! And if you cannot abide the idea of a meatless main dish, throw in some cooked chicken, pork or shrimp at the end.
Risotto does take a bit of time to cook but it is worth it! Bring the broth to a boil in a medium saucepan, then add the asparagus.
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Reduce the heat to low and simmer for 2 minutes or until asparagus is bright green and crisp-tender. Remove the asparagus with a slotted spoon to a bowl or plate and set aside. Turn the heat to low to keep the broth warm.
In a large skillet, heat the oil over medium heat and add the carrots, onion and garlic.
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Cook for a few minutes til onions are soft, then add the mushrooms.
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Cook for an additional two minutes, then add the rice.
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Cook and stir until rice is golden and fragrant, 3-4 minutes. Now add a ladleful of broth to the skillet.
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Cook and stir until all the broth is absorbed, then add another ladleful of broth. Keep adding broth, cooking and stirring, until the rice is tender, but has a bit of a bite. Stir in the peas,
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and the asparagus,
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and then sprinkle with the Parmesan.
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Give it a good stir, season to taste, and enjoy!
One year ago: Beef and Bok Choy Hot Pot
Two years ago: Banana Blondies
Three years ago: Mixed Rice and Barley Pilaf
Vegetable Risotto
3 cups vegetable broth
1/2 pound asparagus, cut into 2-inch pieces
1 Tbsp. olive oil
1/3 cup chopped onion
1 tsp. minced garlic
3/4 cup sliced baby carrots
1 cup quartered white mushrooms
1 cup arborio rice
1/2 cup green peas
1/3 cup grated Parmesan cheese
Bring vegetable broth to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl. Meanwhile, keep broth at a near-simmer on low heat.
Heat olive oil in large skillet over medium heat. Stir in onion, carrots and garlic; cook and stir for 3 minutes; add in mushrooms and cook for an additional 2 minutes. Add rice and cook, stirring gently, until toasted and fragrant, about 3 minutes.
Pour 1/2 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is becoming tender, about 15-20 minutes.
Mix in peas and asparagus and cook until heated through, 2 to 3 minutes. Sprinkle with Parmesan, stirring until cheese melts. Season to taste with salt and pepper. Serves 3 as main dish or 5-6 as a side dish.
Great healthy dish. I am a huge risotto fan and this one with all of those veggies is screaming for me to try it.
ReplyDeletemmmmmmmmm -- risotto with asparagus! This looks so yummy & "spring-y".
ReplyDeleteSo bright and springy ! What a great choice for the Improv Challenge!
ReplyDeleteWhat delicious add ins to your risotto!! Perfect for Spring!
ReplyDeleteTwo delicious looking risottos in one challenge, YUM! What a wonderful sounding recipe and I love all the veggies.
ReplyDeleteMy Improv Cooking Challenge entry this month: Mom's Beef Vegetable Soup, hope that you'll stop over and check the recipe out.
Lisa~~
I am just learning to perfect risotto this sounds like a good idea to try. Linda
ReplyDeleteRisotto is such yummy comfort food- love your incorporation of spring vegetables
ReplyDelete