Recipe #16 - Emerald Risotto

A while back we published a recipe for mushroom risotto, which is a rich, earthy take on the risotto theme. Here is another version, making liberal use of fresh green vegetables. The result is a light dish with a vibrant emerald color.

Serves four.

2 Tbsp. olive oil
6 green onions, cleaned and sliced thinly on the diagonal
1 small yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 stalks celery, thinly sliced

1/2 lb. broccoli, florets only, cut into small pieces
1/2 lb. asparagus, sliced thinly on the diagonal
4 oz. frozen peas

2 Tbsp. finely chopped Italian parsley
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped fresh basil

1 cup arborio rice
1/2 cup dry white wine
3 cups rich vegetable stock, heated
1/4 cup heavy cream
1/4 cup grated parmesan cheese

Salt & pepper

In a wok or large saucepan, heat the oil and add the green onions, diced onions, celery and garlic. Cook while stirring for about one to two minutes. Do not brown.

Add the arborio rice and stir fry for another minute. Add the white wine and keep stirring over high heat until the wine is absorbed into the rice. Add the stock, a half-cup at a time, stirring all the while as it's absorbed into the rice.

Meanwhile steam the broccoli and asparagus until crisp-tender and drain. Cook the peas until heated through and drain.

When the rice has absorbed the stock and is tender, add the herbs, cream and parmesan. Lower heat and stir until the cheese is melted and incorporated into the risotto.

In keeping with the "emerald" look, you could serve this with a piece of pesto-marinated fish and a green salad with homemade green goddess dressing.