Risotto is one of my favourite meals. It’s comfort food and there’s nothing like the smell of risotto cooking.
Risotto is one of those special meals that I think a lot of people might be scared of making on their own. It is time intensive, but if you have 40 minutes to spare you can make this dinner!
– 1 1/2 cup arborio rice
– 1 cup dry white wine
– 1 medium yellow onion or a couple of shallots, diced
– 1 zucchini, diced
– bunch of asparagus
– 4 cups of chicken broth
– 1 cup of frozen peas
– herbs of your choice: I used basil, sage, oregano, and thyme
Bring chicken broth to a boil, add in asparagus and boil for 3-4 minutes, until soft (but not too soft). Remive asparagus, allow to cool, and once cooled cut into large pieces (2-4 inches). Turn heat on broth down to low.
In a small pot, melt down a little bit of butter. Heat should be medium low. Add zucchini into the pot and stir every minute or so. Cook this until very well cooked- this makes the risotto very creamy. Add in frozen peas at the end- they only need 5 minutes to cook.
In a separate pot, melt some butter and then toss diced onions or shallots into melted butter, cook until translucent. Add in herbs of your choice, allow to cook for another minute. Toss in rice. When rice has soaked up butter, toss on wine. One the rice has soaked up wine, add in chicken broth 1/2 Cup at a time, stirring constantly (don’t rush this part. Wait until almost all liquid has been soaked up before adding in more broth).
Once all broth is used up, add in zucchini/pea mixture and asparagus pieces.
If you want to add shrimp, season with herbs and put a teaspoon of oil in a pan, heating up to medium heat. Once oil is hot, toss in shrimp and cook on each side for 2-4 minutes (until slightly pink on each side).