Tonight I made some “let’s see what I have in the kitchen/garden” risotto that was different enough from my last risotto recipe to warrant its own post. A note on the butter: I bought some butter from the farmer’s market that was “European style,” which the vendor explained meant it had more fat in it. It’s pretty freakin tasty. Anyway…
Ingredients
- 1-2 Tablespoons of butter or olive oil or a combination
- 1/2 medium onion, chopped
- 1-2 carrots, peeled and chopped
- 2-3 garlic cloves, chopped
- 1 bell pepper, seeded and chopped
- handful of fresh basil leaves, chopped
- handful of fresh parsley, chopped
- 2 thyme sprigs
- 6 cups chicken stock
- 2/3 cup white wine
- 2 cups rice
- 6 Tablespoons butter
- A few tablespoons of shredded havarti cheese
- A few small, fresh tomatoes, chopped
- salt and pepper to taste
Instructions
- Heat oil/butter in a large pot
- Toss onion, carrots, garlic, and pepper and cook for 5 minutes on med-high heat, stirring occasionally
- Add basil, parsley, and thyme and stir to coat
- Add rice and cook until it starts to brown, stirring frequently so it doesn’t burn
- Add wine and cook until absorbed by rice
- Add stock 1 cup at a time and stir until absorbed by rice before adding next cup
- Remove the pot from heat, add the rest of the butter and shred in the havarti cheese (not too much, just a bit for flavor)
- Toss in fresh tomatoes
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