1 cup arborio rice
1/2 cup dry white wine
2 tbs salted butter
1 tbs olive oil
1 finely chopped garlic clove
4-5 finely chopped shallots (or 1/2 an onion)
Juice of 1 lemon
Grated zest of 1 lemon
1/2 cup fresh sweet peas
1/2 cup chopped wild asparagus (1 inch pieces)
1/4 cup finely chopped fennel bulb
1 tbs finely chopped wild fennel shoots
4 chopped mushrooms
salt & pepper to taste
3-4 cups homemade vegetable or chicken stock
1 tbs grated pecorino romano
roasted pumpkin seeds for garnish
1. Melt the butter and 1 tbs olive oil in a large sauce pan over medium heat. Add onion, garlic, chopped fennel bulb and a little salt. Cook for about 4 minutes until soft.
2. Add rice and stir to coat for about 1 minute.
3. Add white wine and 1/2 of the lemon juice. Stir and cook the rice mixture, allowing some of the liquid to be absorbed.
4. Begin to add your vegetable or homemade chicken broth. Add one ladle at a time, adding a ladle after the liquid of the previous ladle is absorbed. This process should take about 18 to 20 minutes.
5. During the last few minutes (about 15 minutes in), add your asparagus, sweet peas, wild fennel, mushrooms, remaining lemon juice, lemon zest (leave some for garnish) and 1 tbs grated pecorino romano. Add salt & pepper to taste.
6. Garnish with lemon zest, grated pecorino romano and roasted pumpkin seeds.
You were in Cosmo?! I LOVE IT, Christina! Congrats!! And I love this risotto even more — so impeccably styled and it looks SO delicious (most importantly!) I’ve yet to try risotto (somehow it intimidates me) but you’re making it hard to resist. 🙂 Love all the spring flavors. Thanks for this gorgeous post — I always look forward to them because it means such a wealth of inspiration!
hi!!! Cynthia, thank you!! It was a really nice surprise!! I was really intimated by risotto too, because I was always scared the rice would end up gross and chewy, but the way I look at it now, is like risotto is basically harder-to-cook pasta! I know that when you make it, it’s going to totally rock. Thank you for reading and commenting Cynthia! Comments on my blog posts are still scarce (tumbleweeds blowing through), and I always wonder if it’s something I said (!) so your comments totally make my day! xxxx
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