Local Vegetable Risotto Recipe
english pea, maitake mushroom, broccolini, carolina gold rice, tarragon citrus reduction
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a medium saucepan, heat the vegetable broth and keep it warm over low heat.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add chopped shallots and minced garlic, sauté until translucent.
- 3
Cook the Rice
Add the Carolina Gold rice to the skillet and stir for about 2 minutes until the rice is coated with oil and slightly translucent.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Only add more broth once the previous addition has been absorbed.
- 5
Incorporate Vegetables
After about 15 minutes, add the maitake mushrooms, broccolini, and English peas. Continue to stir and add broth as needed until the rice is cooked and creamy, about 20-25 minutes total.
- 6
Finishing Touches
Once the rice is tender, stir in the fresh tarragon, lemon zest, lemon juice, salt, and pepper to taste. Remove from heat and let sit for a few minutes.
- 7
Serve
Spoon the risotto onto plates and drizzle with tarragon citrus reduction if desired. Serve warm.
