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Ingredientes
- INGREDIENTS FOR HOMEMADE VEGETABLE STOCK***
- 5 c. Vegetable stock, or possibly water
- 3 Tbsp. Unsalted butter
- 2 lrg Carrots, coarsely minced
- 2 stalk celery, coarsely minced
- 2 med Onions, quartered
- 1 head garlic, unpeeled Bouquet garni, see *
- 3 c. Homemade vegetable stock, (from above recipe)
- 4 Tbsp. Unsalted butter
- 1 med Onion, finely minced
- 2 x Cloves garlic, finely minced
- 1 1/2 c. Arborio rice
- 1/2 c. Dry white wine
- 1 c. Frzn baby peas, thawed Salt and freshly grnd pepper, to taste
- 1/4 c. Flat leaf parsley, coarsely minced
- 1/2 c. Freshly grated parmesan cheese
Direcciones
- * Bouquet garni (3 sprigs fresh parsley, 3 sprigs fresh thyme, 2 bay leaves, 6 whole peppercorns tied in a cheese cloth)
- How to Prepare the Vegetable Stock:1. Heat the butter in a large saucepan over low heat.
- 2. Add in the carrots, celery and onions, cover and gently cook till softened, about 10 min.
- 3. Add in the cool water, garlic and bouquet garni and bring to a boil over medium-high heat.
- 4. Reduce the heat and simmer for 1 hour. Strain and throw away the vegetables.
- How to Prepare the Risotto:1. Bring the vegetable stock to a boil. Reduce the heat to keep the stock at low simmer.
- 2. In a heavy saucepan, heat the butter over medium heat.
- 3. Add in the onions and the garlic and cook till softened. Add in the rice and stir well to coat the rice with butter.
- 4. Raise the heat to high, add in the wine, and cook till most of the liquid is absorbed by the rice. Stir in a c. of the simmering stock and cook till the rice has absorbed all the liquid, stirring constantly.
- 5. Add in another 1/2 c. of the stock and stir till all the liquid has been absorbed. Repeat till all the stock is used. The rice should be moist and creamy with a slight crunch. Five min before the risotto is done, add in the peas and parsley.
- 6. Serve with freshly grated Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 769g | |
| Recipe makes 4 servings | |
| Calories 609 | |
| Calories from Fat 215 | 35% |
| Total Fat 24.54g | 31% |
| Saturated Fat 15.13g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 2157mg | 90% |
| Potassium 467mg | 13% |
| Total Carbs 78.77g | 21% |
| Dietary Fiber 5.0g | 17% |
| Sugars 11.16g | 7% |
| Protein 13.2g | 21% |
