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BackstoryWhen you're in the mood for some comforting food that isn't too terrible for you try risotto! Delicious, creamy, kind of like an Italian mac-n-cheese and the best part is drinking wine while you cook it! This recipe was kind of thrown together haphazardly, but IÃ¢â‚¬â„¢m taking a crack at writing it out because the flavors melded really well with eachother and provided a yummy meal.
- 1.5 cups arborio rice
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 1.5 cups dry white wine
- 1 cup orange juice
- 1 bunch of asparagus, cut into small pieces
- 1 cup brocoli florets
- 7 mushrooms, chopped
- zest of one lemon
- salt and pepper to taste
- Heat up 1.5 tablespoons of the oil in a large pot and add onions and garlic. Turn the heat down and let the onions and garlic get golden, stirring occasionaly - about 7 minutes. Add the rice and stir it around to get it completely coated with the oil. Let it hang out for a minute and then start adding your liquid.
- The key to risotto is adding about a half a cup of liquid and then stirring the rice until the liquid gets completely absorbed, and then adding another half cup, continue the process until youâ€™ve used up all of the stock, wine and organge juice. [This makes for a lot of time standing over a pot and stirring, but if you pour yourself some of that extra wine and put on some good music, the time flies by and you get a meal at the end of it! ] I mixed up the order a bit - first, I used some stock, then wine, then a bit of the orange juice and just kept repeating the process until all the liquid was gone.
- In the meantime, steam the brocoli and asparagus and saute the mushrooms with the rest of the olive oil. Add the brocoli and asparagus to the mushrooms and give it a good stir.
- When the risotto is just about done and looking creamy, add the lemon zest, vegetables and salt and pepper. Stir it up a couple of times and taste. The rice should have a bit of bite to it, but if itâ€™s a bit undercooked, just add some more liquid - wine, stock, orange juice, whatever! All you have to do is keep stirring.
- Place in bowls, grate some parmeson and add some more lemon zest to serve. I like having some crusty bread along the side.