Ellie's Garden Risotto

This week's CEiMB pick was Garden Risotto, chosen by A Singleton in the Kitchen. Spring comes a little earlier here in Arizona than the rest of the country, so it's actually too late for delicious, local asparagus and I decided to leave it out. Even without the asparagus, this was a nice take on the usual risotto blanco I make. Spinach and parmesean is always a tasty combination, and the bright green peas added color and sweetness.

I had to cheat on Ellie a bit and add butter, because it is so good in risotto, but the 1 tablespoon I added is minimal, especially divided between 6 servings. I also used shallots instead of onion, because I had 'em, and prefer their flavor in risotto. Since I was using boxed chicken broth instead of homemade, I boosted its flavor by soaking a hunk of parmesean rind in the rice during the cooking process. The rind adds a touch of creaminess, and I feel happy knowing I'm getting every penny out of that expensive parmigiano-reggiano.

Garden Risotto
adapted from The Food You Crave, by Ellie Krieger

1 1/2 cups arborio or other short grain rice
1 large shallot, finely diced
1 tsp olive oil
1 tbsp butter
1/2 cup white wine
6 cups low-sodium chicken broth
1 cup frozen peas
1 cup frozen spinach
1/4 cup parmigiano-reggiano, grated

Heat the chicken broth in a medium saucepan and cover to keep warm, making sure you have a ladle or measuring cup that can easily fit into the pan's mouth. In a heavy saucepan, heat the butter and olive oil on medium, and add the shallot. Cook about 5 minutes on medium to medium-low, so all that great shallot flavor imparts itself into the butter/oil. Add the rice and cook another 5 minutes to fully toast the rice, but do not let it brown. Pour in the wine and simmer until it is absorbed, then add the broth in stages, about 3/4 of a cup at a time. Let the broth absorb fully into the rice before adding more. This is a slow process, so put on some music, practice your yoga poses and be patient as you ease the starch from your rice, stirring all the while.


It will take about 25 minutes to add and absorb, add and absorb all the broth. When it is creamy, not soupy, and the rice grains have lost their bite, add in the peas and spinach and stir until they heat through. Lastly, add the parmesean cheese, and season with salt and pepper until perfect, and enjoy!

Check out the CEiMB blogroll to see what adaptations the rest of the group had, I always pick up some good ideas and pretty pictures!