Risotto with Savory Vegetables
PORTIONS: 4 ADULTS
8 years ago
Looking to punch up the flavor in your pastas? Add scallions! They are a strongly, pleasantly flavored green onions. They are great for both cooking into dishes or adding at the end as a flavorful garnish. The recipe below can be eaten as a main dish, side dish, or as a base for seared chicken, beef, or fish. Enjoy!
1 Pound bag organic whole wheat risotto
2 Tablespooons organic unfiltered olive oil
2 Tablespoons organic grass-fed butter
1 Clove organic garlic passed through press
2 Organic shallots diced
1 Bunch organic asparagus with rough end of stalks trimmed and sliced 1/2" thick on the bias
1 Cup organic cage-free chicken stock
2 Cups organic frozen peas
1 Tablespoon organic dried basil
2 Tablespoons organic Italian flat leaf parsley finely chopped
1 Teaspoon organic lemon zest
Organic sea salt and ground pepper to taste
1. Prepare risotto per directions on bag
2. Heat olive oil in large pot over medium heat. Add scallion, shallot, asparagus, dried basil, and garlic. Cook until onions are translucent.
3. Turn heat to high and add chicken stock and frozen peas. bring to a boil. Reduce heat to low and simmer 2-3 minutes.
4. Add butter, parsley, lemon zest, salt,bpepper, and cooked risotto. Enjoy!