I had a number of “bits” from the test kitchen.
Half an onion, half a zucchini, a few multicolored baby peppers.
And a big bag o' dill... Thanks, Renae!
And I am so damned ready for spring that a primavera-y risotto seemed just the ticket...
http://www.thisoldchef.com/blog.html/a_very_very_spring_risotto_with_asparagus_peas_and_chives_with_sweet_lime_juice/
I minced and sautéed the onions (in EVOO and BUTTER) added some Arborio... sautéed that for a bit... poured in the white wine... simmered and stirred relentlessly, adding hot chicken stock as needed. And here’s a good place for a little salt and pepper. You can always add a bit more later.
When it all appeared to me to be about 60% there, I added the minced baby peppers and diced zucchini, and a big handful of (still) frozen peas.
Once everybody tasted done, I cut the fire, tossed in a knob of butter, whipped the risotto until the butter melted, added Parmigiano, and then... the pièce de résistance... about 1/3 C chopped dill.
OK, it may still feel like winter in Yonkers, but this absolutely delicious veg risotto made spring seem a lot closer. And dill is a great surprise ingredient!
