Risotto with Vegetables

Adapted from https://teaandscones.wordpress.com/2015/10/03/ihcc-au-revoir-chef-pepin/

Jaques Pepin

Servings: 4

INGREDIENTS

1 cup Arborio rice
3 1/2 cups of broth, divided
1 cup of chopped peeled asparagus
1 cup of frozen peas
1 cup of julienned mushrooms
1 cup of diced red (or orange) bell pepper
2/3 cup chopped fennel

STEPS

1) Pepin sautees the cup of Arborio rice in butter and olive oil then adds 2 1/2 cups of the broth cooking only about 12 minutes and only stirring 2 or 3 times while keeping it on covered over medium heat.

2) The last cup of broth is added with ALL the veggies {except the fennel which he added earlier} and cooks uncovered for another 5 minutes. This means of course that you aren’t completely tied to the stove cooking the risotto.

3) And then, right before you serve it – add about 1/4 cup grated Parm