spring risotto

I prepared this with asparagus this time.  Here you can see it 2 ways - the first night with a poached salmon salad and onion-parmesan toasts.  The next night I sauteed the leftovers as cakes to serve with a chicken breast and pepper pan sauce.

Spring Risotto

Serves 4.  Leftovers can be chilled, shaped into patties, dredged in flour or cornflake crumbs, and pan sautéed until browned and crispy.  This came out of the Relish insert in our newspaper. 

            2 Tbs. butter                                         3 c. chicken broth, heated

            ½ c. minced onion or shallot                  1½ c. fresh peas, asparagus tips, arugula or

            1 c. Arborio rice                                     spinach leaves

            ½ c. dry white wine                              ¼ c. light cream, heated

            ½ tsp. salt                                             ½ c. finely grated Parmigiano cheese

Heat butter in a large saucepan.  Add onion; cook 3 minutes.  Stir in rice and cook, stirring constantly, 2 minutes.

Add wine and salt; cook over medium-low heat, stirring occasionally, until liquid is absorbed.  Continue cooking and stirring, adding ½ c. broth at a time and making sure most of the liquid is absorbed before adding more.  With the second to last addition of broth, add the vegetables (total cooking time is about 20-25 minutes).  After all broth has been added, stir in cream and cheese.