Tuesday, 5 March 2013

Rainbow Chive Risotto

Rainbow Chive Risotto
4 asparagus spears, woody ends snapped off
500g cremini mushroom, sliced
1/2 yellow onion
1/2 each green, red, yellow peppers
2-3 tbsp EVOO
1/3cup white sweet wine (Zinfandel)
2cup arborio rice
1/2cup quinoa
1/2 cup brown rice (10min rice)
6 cup chicken broth
13/cup romano or parmesan cheese
3-4 tbsp chopped chives + chive flowers if you can find them
In a large heated sauce pot add oil. Saute all the vegetables for 4-5 min. to soften on medium heat .
Add  brown rice and quinoa stir to coat for 1 min. Add white wine, continue stirring.  When it has reduced by 1/2 begin to add broth approx 1cup at a time.  Continue stirring and adding stock as starch releases and rice expands and absorbs liquid.  Cook for approx 30-40min.
When rice still has a bite (al dente) turn off heat and stir in cheese & chives until it amalgamates.
Serves 6

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