Recipe: Vegetable Risotto (using asparagus, peas and tomato)

VEGETABLE RISOTTO

6 cups tomato juice
2 cups water
1/4 teaspoon saffron
3 tablespoons European-style butter (such as Keller's)
1 small red onion, finely chopped
1 tablespoon chopped fresh garlic
2 cups Arborio rice (a high-starch Italian variety, available in most markets)
1 bunch asparagus, cut into 1-inch pieces
1 tomato, seeded and diced
1 cup fresh peas
1/2 cup fresh scallions, chopped
1 small green pepper, diced
1 small yellow pepper, diced
3/4 cup grated Parmesan cheese
1 1/2 tablespoons fresh basil
salt and pepper (to taste)

Bring the tomato juice and water to a boil in a saucepan. Add the saffron.

Melt the butter in another saucepan and add the onion and garlic. Saute until the onion is translucent.

Add the rice and stir for 2 minutes. Add the tomato broth 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Add the vegetables just before the last addition of liquid.

When all the liquid has been absorbed, add the Parmesan cheese, basil, and salt and pepper. Cover and let rest for several minutes before serving.

Makes 4 to 6 servings
Source: Flavors of America by Jim Coleman and Candace Hagan with Greg Slonaker