Vegetable Risotto
By: Anonymous
Published: Sunday, February 14, 2010 - 7:33am

Ingredients




2 tablespoons butter
2 tablespoons olive oil
cup finely chopped onion
cup finely diced celery
cup carrot
cup short grain or arborio rice
minced garlic
5 cups simmering water
1 cup thawed frozen petite peas
salt and freshly ground black pepper
cup grated fresh parmesan cheese
cup chopped fresh basil leaves
cup toasted pine nuts, optional

Preparation

1 Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the onion and cook for 5 minutes or until golden brown. Add half of the celery and carrot and cook for 3 to 4 minutes or until tender but still crisp. Add the rice and cook, stirring continuously, for 5 minutes or until toasty. Add the garlic and simmer a few seconds. Add 1/2 cup boiling water and cook until rice has fully absorbed it. Continue this way until 1 1/2 cups water have been absorbed, then add 1 cup of boiling water. 2 After 20 minutes or when the rice is half cooked add the remaining celery and carrot and cook for 10 minutes more. Add the peas and finish cooking the rice. 3 Season to taste with salt and pepper. Right before serving, stir in the Parmesan cheese and basil. Garnish with pine nuts. 4 (If you want a more ample meal, serve this with grilled boneless chicken breasts marinated in lemon juice; grill them when rice is half way done.)