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Veggie Risotto Recipe


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     Veggie Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   20 minutes
  White Wine

1 cup Arborio Rice
1 quart Chicken Stock, about a box
1/4 lb pancetta ham, diced
2-3 cloves garlic, minced
1 medium onion, finely diced
1/4 cup white wine
2 tbs butter
1 bunch Asparagus, 1/2 to 3/4 lb
1 cup Parmesean Reggiano Cheese, plus more
Pinch of Saffron, optional
Salt and Pepper, to taste
2 tbs olive oil

The type of rice makes a difference, do NOT deviate until you learn about rice. In a medium saucepan melt the butter, add the pancetta and cook until browned, stirring often, for about 2-3 minutes. Add the garlic and onions and continue to cook over medium heat for a couple of minutes or until the onions are about translucent.
Add the olive oil and rice then stir a bit for about 2-4 minutes. Season the mixture with salt and pepper. Add the wine and stir. Begin adding the chicken stock until just covers the rice mixture. This should be about 1 cup at a time. As the stock is absorbed add more, by the cup. You must stir often. Add the chopped Asparagus now, we are aiming for about 15 minutes more of cooking to ensure the Asparagus is fully cooked.
Once you taste the rice and it and the asparagus are tender enough to eat, dump in the cheese bit by bit and stir. Yummy. I add more than what is called for but you choose based on your taste. Oh, and you can use Red Eye Country Ham or Prosciutto. Substitute the asparagus for another veggie or veggies such as bell peppers and/or squash.
I am NOT a fan of asparagus but in this recipe I learned that it is not so bad; the cheese makes it all better. Plus you can sub the asparagus for other veggies - even mushrooms, eww.
Serving Suggestions
An excellent side dish for just about anything!

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