Risotto is one of my family's favorite things. Any time I have leftover broccoli, peas or especially asparagus in the fridge, we have risotto the next night. Unlike long grain rice (which is steamed), risotto is cooked without the lid on the pan. It takes about 25 minutes of cooking time total which is why I always yell at the TV when a chef attempts making risotto on 'Chopped'!
There are just a few ingredients; arborio rice, broth, white wine, olive oil, parmesan cheese and vegetables. That is leftover grilled asparagus. I forgot to include garlic in the photo but it's in there, too. You could also include shallot or onion if you like.
The rice to broth ratio is 1 to 3. If you want a large family sized bowl of risotto, you'll need one cup of rice to three cups of broth for this recipe. This recipe is very easily scaled down if you want to make less, just keep the 1 to 3 ratio.
I crush a few cloves of garlic and saute it in olive oil. Once the garlic starts to soften, I add in the rice and give it a good stir.
Splash in some white wine and stir it around for a few minutes.
Add your first cup of broth. Stir occasionally until the rice absorbs a lot of the broth.
You'll know it's ready for the next cup of broth when you see the grains of rice plump up (see below). Repeat
this process. Add the second cup of broth, stir occasionally until you see the grains of rice plumped up again.
Here it is with the third and final cup of broth added to the pan. If you don't have leftover vegetables in the fridge, you can certainly cook them with the rice at this point. Just dice them and toss them in.
When you can see the plumped up rice grains again, test them for doneness. Just take a bite, the grains should not be firm or crunchy inside.
When you are satisfied with the doneness, toss in the leftover vegetables, 1/4 cup or more of parmesan cheese and season with salt and pepper. This is one of my best go-to recipes, I hope you'll give it a try!