The history of risotto is connected to the history of rice in Italy. During the Middle Ages, rice was first introduced to the people of Italy and Spain by the Arabs.
Risotto starts with toasted rice, cooked briefly in butter or oil before the liquid is added. In order to obtain a creamy consistency, broth is added a bit at a time while stirring, instead of all at once the way traditional rice is prepared.
Directions
- Sauté the onion in the olive oil until translucent.
- Add the rice, mixing together to toast the rice gently.
- Add the broth 1 cup at a time, stirring continuously, until the desired texture of rice is reached. If using wine, add it toward the middle of cooking.
- Add the carrots, zucchini and asparagus after the second cup of broth has been added.
- Add the peas with the last cup of broth.
- Cook until the rice reaches the desired creamy consistency.
- Mix in the pesto and cheese prior to serving. I served this with grilled shrimp.
℞ M.D. Notes
- Arborio rice is a good source of iron.
