Risotto with Parmigiano Reggiano and Steamed Winter Veggies
This comforting meal of Risotto with Parmigiano Reggiano and Steamed Winter Veggies is perfect for the cold winter months. Plus made with seasonal veggies that pair perfectly with one another! Warm, cheesy, and filling. All that you could ask for in a delicious dinner!
Ingredients
- 1/4 c. extra virgin olive oil
- 1 small onion finely chopped
- 2 c. DeLallo Risotto Arborio Rice
- 1/2 c. Holland House White Cooking Wine could use any dry white wine
- 8 c. organic chicken stock heated
- 4 tbsp. butter cut into pieces
- 1/2 c. freshly grated Parmigiano-Reggiano plus more for serving
- 2 c. Brussels Sprouts halved
- 2 c. chopped leeks
- 1 c. chopped carrots
- Salt and butter to taste
Instructions
-
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion and cook until translucent and softened, about 8 minutes. Make sure not to brown the onions.
-
Add the rice and stir to coat each grain. Cook until they are opaque, about 4 minutes. Combine with the white wine and cook for 3 minutes, or until the liquid has absorbed.
-
Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. Continue this process until the rice is tender and creamy, yet still firm to the bite (al dente), about 22 minutes total.
-
Remove from the heat. Stir in the grated Parmigiano and butter. This last touch of butter gives extra shine and creaminess to the dish.
-
Ladle into flat soup bowls. Serve with additional Parmigiano. While risotto is cooking, in a separate saucepan steam the Brussels Sprouts, carrots and leeks until tender; 6-8 minutes. Serve steamed veggies over rissoto, top with additional butter and season with salt and pepper.