Garden Risotto ™

This is perfect for Lent. 

I've used chicken broth for this, but you can use vegetable broth instead if desired. I've used arborio rice, which is a short grain rice.  

1/2 c each: chopped onions, chopped leeks, frozen peas, frozen edamame, chopped asparagus

1 - 2 T chopped shallots

1 c each: arborio rice, white wine

2 c low sodium broth

2 - 2  1/2 T butter

2 T olive oil

1/8 c (1 oz) green onions

1 - 2 cloves garlic, crushed and chopped

1/8- 1/4 tsp each: salt, pepper

Peel and chop onions and shallots.  Peel, crush and chop garlic. Clean and chop the white parts of leek. 

Heat saute pan over medium high heat. Lower heat to medium, add oil and butter. Add onion, leek, shallots and garlic. Saute for 3 min. Add rice, salt, pepper stir and saute for 2 min. 

Add 1/2 c of broth to rice. Stir rice until broth is absorbed 2-5 min approx. Carefully add 1/2 c of wine to rice.  Stir for 2 to 5 min or until wine is absorbed. Repeat process with broth and wine, alternating. After the 2nd 1/2 c of wine, add thawed peas, edamame, asparagus, stir to heat. Continue to add broth 1/2 c at a time until all broth is absorbed. Garnish with green onions. 

Serves 4-6.