Recipe: Olive Garden Risotto with Spring Vegetables

RISOTTO WITH SPRING VEGETABLES

8 cups chicken broth
1/4 cup extra virgin olive oil
1 cup yellow onion, finely diced
2 cups Arborio rice
1/2 cup dry white wine
1/2 pound asparagus, bottom ends removed
1 yellow squash, medium
1 cup peas, frozen
1/2 cup butter
1 1/2 cups Parmesan cheese
Dash Parsley, freshly chopped

Simmer broth in medium saucepan; set aside.

In stockpot, heat oil over medium heat. Add onions; cook 3 minutes or until soft.

Add rice and coat thoroughly; cook 1 minute.

Add wine to rice mixture; stir until absorbed.

Add 1/2 cup broth to rice mixture. Stir frequently to avoid sticking. Once absorbed, add another 1/2 cup broth; stir frequently. Repeat process until 4 cups of broth have been absorbed.

While rice mixture is cooking, cut asparagus into 1-inch pieces; cut squash into 1-by- 1/4-inch sticks. Add squash, asparagus and peas to broth pot. Cook 3 minutes.

Remove vegetables and add to rice mixture. Add broth 1/2 cup at a time until desired creaminess. When broth is absorbed in rice mixture, add butter and cheese. Salt and pepper to taste. Sprinkle with parsley.

Servings: 6
Source: Olive Garden's Culinary Institute of Tuscany