Title: Green Pea Risotto And Homemade Vegetable Stock
Categories: Lifetime tv, Life3
Yield: 4 servings

***INGREDIENTS FOR HOMEMADE
-VEGETABLE
; STOCK***
5 c Vegetable stock; or water
3 tb Unsalted butter
2 lg Carrots; coarsely chopped
2 Stalks celery; coarsely
-chopped
2 md Onions; quartered
1 Head garlic; unpeeled
Bouquet garni; see *

------------------------INGREDIENTS FOR GREEN PEA RI------------------------
3 c Homemade vegetable stock;
-(from above recipe)
4 tb Unsalted butter
1 md Onion; finely chopped
2 Cloves garlic; finely
-chopped
1 1/2 c Arborio rice
1/2 c Dry white wine
1 c Frozen baby peas; thawed
Salt and freshly ground
-pepper; to taste
1/4 c Flat leaf parsley; coarsely
-chopped
1/2 c Freshly grated parmesan
-cheese

* Bouquet garni (3 sprigs fresh parsley, 3 sprigs fresh thyme, 2 bay
leaves, 6 whole peppercorns tied in a cheese cloth)

How to Prepare the Vegetable Stock:

1. Melt the butter in a large saucepan over low heat.

2. Add the carrots, celery and onions, cover and gently cook until
softened, about 10 minutes.

3. Add the cold water, garlic and bouquet garni and bring to a boil over
medium-high heat.

4. Reduce the heat and simmer for 1 hour. Strain and discard the
vegetables.

How to Prepare the Risotto:

1. Bring the vegetable stock to a boil. Reduce the heat to keep the stock
at low simmer.

2. In a heavy saucepan, melt the butter over medium heat.

3. Add the onions and the garlic and cook until softened. Add the rice and
stir well to coat the rice with butter.

4. Raise the heat to high, add the wine, and cook until most of the liquid
is absorbed by the rice. Stir in a cup of the simmering stock and cook
until the rice has absorbed all the liquid, stirring constantly.

5. Add another 1/2 cup of the stock and stir until all the liquid has been
absorbed. Repeat until all the stock is used. The rice should be moist and
creamy with a slight crunch. Five minutes before the risotto is done, add
the peas and parsley.

6. Serve with freshly grated Parmesan cheese.

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