I recently came back from London, and while I was there had the most amazing risotto at a small street side restaurant! So much so, that the day I came home I immediately had to make my own version for my husband at home. We went from the airport, to the grocery store, to our kitchen!
Below are some photos and an easy how to recipe; it looks very fancy, but I promise it’s very simple. Let me know if you have any questions, comments!
1c Arborio rice
6c chicken broth (or vegetable broth if desired)
1 small onion, chopped
2 garlic cloves, chopped
1c frozen peas
7 asparagus stalks
2tbsp olive oil
1/2tsp onion powder
1/2tsp garlic powder
1/4c heavy whipping cream
1c fresh arugula
1/3c fresh parmesan
1/2c white wine (Chardonnay, Pinot Grigio)
1.Break asparagus stalks at their natural breaking point, and chop into one inch pieces
2. Heat chicken broth in small pot, once the broth starts to boil turn heat to low. Add asparagus and peas to pot and cook until bright green, approximately 5 minutes. After 5 minutes remove vegetables from pot and set aside. Leave pot on low, as it will be used later.
3. Place olive oil in large pan on medium heat, add onions and cook until translucent (approximately 7 min), add garlic and cook for additional two minutes.
4. Add butter and rice to pan; cook until butter is completely melted and rice is completely mixed with the butter and onion/garlic mixture. Add wine to rice mixture, and cook, stirring every few minutes until liquid is almost absorbed.
5. Once wine is dissolved, add chicken broth in 1c increments to rice mixture stirring every few minutes. Once the liquid is almost dissolved (after approximately 10 minutes), repeat the process adding two more cups of chicken broth. **If you are sensitive to salt, water can be used in place of some of the chicken broth**
6. Add the onion and garlic powder, and vegetables to the rice mixture. After vegetables and seasoning have been completely stirred in, repeat the addition of chicken broth as noted in step 5. Continue to complete the process until all the broth has been added, or the risotto is the desired softness, then add cream (sometimes because of stove variances, more then 6 cups of chicken broth may be required). Add salt and pepper to taste.
7. Immediately serve, topped with grated parmesan and arugula. Enjoy!