RISOTTO WITH PARMIGIANO AND VEGETABLES

Entree - vegetarian - gluten free

1 1/2 cup Carnaroli Italian rice
5 cups chicken broth
3/3 cup minced scallions
1 tbsp minced shallot
1/2 cup dry white wine
2 cups small broccoli florets
1 cup frozen peas
2/3 cup Parmigiano Reggiano, grated
2 tbsp extra virgin Italian olive oil
2 tbsp butter


Bring broth to a boil, then lower heat to simmer.

In a large saucepan, over medium heat, warm up the oil and sautee scallion and shallot until tender, then add rice and sautee for a couple of minutes.

Add wine and let alcohol evaporate, stirring. Add hot broth, one cup at a time, stirring often and waiting until liquid is absorbed before adding more.

After about 10 minutes, add broccoli and peas and keep cooking until rice is creamy but al dente.

You may not need all the liquid.

When ready, remove from heat add butter and half Parmigiano; stir.

Serve in warm bowls and sprinkle with remaining Parmigiano, divide evenly.

This recipe serves 4-6.

- You can add other vegetables: zucchini, artichokes, whatever you like.
- You can substitute butter with cream cheese
- I's vegetarian and gluten free