Sara has perfected this Risotto dish and made it for dinner today
1/2 C. butter melted in pan
4 C. arborio rice
3 T. Olive Oil
2 chopped shallots
8 cloves chopped garlic
1 bunch asparagus chopped into 1 inch pieces and blanched
1 pound chopped yellow summer squash and zucchini squash saute in separate pan
1 C. frozen or fresh peas
4 C. Vegetable or mushroom broth
Organic lemon and rind for zest
A few saffron threads/optional
In a saucepan melt 1/2 cup butter and add risotto. Stir for about 10 minutes.
Begin to add 1/2 cup water to risotto, then stir in and let water absorb. Do this until all of the broth is absorbed. Then stir in vegetables and some of the parmesan.
Add fresh lemon juice and lemon zest and garnish with fresh basil and parmesan.