CREAMY SMOKED SALMON CHOWDER2 T. butter1 medium yellow onion, diced4 medium carrots, diced4 medium celery…
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Refreshing Springtime Risotto
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REFRESHING SPRINGTIME RISOTTO
6 T. butter
2 c. diced sweet onion
4 c. arborio rice
1 c. white wine
8-10 c. warm chicken stock
4 c. arugula or baby spinach, rough chop (or both)
2 c. frozen green peas, thawed
2 c. chopped asparagus, blanched
1 c. grated Parmesan cheese
Kosher salt, black pepper
- In deep stockpot, melt butter over medium heat.
- Add onion and cook, stir occasionally until soft.
- Add rice to pot and with wooden spoon, stir and cook 2 minutes.
- Add wine and cook until liquid is absorbed, about 2 minutes.
- Stir in stock, 1 ladleful at a time, stir constantly, until rice is tender, about 20 minutes.
- Stir in arugula, peas, asparagus and cheese.
- Cook for about 1 minute or until it all comes together.
- Season to taste.
*Risotto should be loose but not soupy. Serve immediately.