Vegetable Risotto

Some may think risotto is a complicated and fancy dish; but let me assure you it takes no more than a flirty, barely there dress to cook it.  That’s because all you basically have to do is stand by the hot stove and stir.  The ingredients are basic but the creamy texture you get from the slow cooking of the rice is downright sexy. But this is not to say your kids won’t eat it. My family thinks Parmesan smells like feet and that is NOT sexy, so I substitued the traditional Parmesan cheese for Monteray Jack. .  My husband and seven year old loved it.  My five year old picked out the peas, but she’s been waxing pretty picky lately anyway!  With a simple Ceasar salad and some fresh baked bread this is a perfect romantic meal, even with your kids at the table.

Vegetable Risotto

2 tablespoons of butter

1 small onion, chopped, about a cup.

8 oz of white mushrooms thinly sliced

3 cloves of garlic, minced

1 cup of white aborrio rice

2/3 cup of dry white wine

4 cups of chicken or vegetable stock

¾ cup of frozen peas – thawed

½ cup of montery jack cheese

pinch of salt and fresh cracked pepper

In a 2 quart pot, heat the stock on lowest heat setting.  In a very large saucepan melt the butter. Add the onions and cook until soft, about 4 minutes.  Add the mushrooms and garlic and cook until soft, about 3 more minutes.  Add the rice and stir to begin to absorb the vegetable juices.  Add the wine and stir until absorbed.  As soon as the rice mixture becomes a bit dry add about a cup of the stock, stirring constantly but very slowly until the liquid is absorbed.  Continue to add the stock, a cup at a time, stirring until it is absorbed until you have used up all the stock and the rice is creamy and soft.  Add the peas and stir.  Remove the pan from the heat.  Add the cheese and stir until melting and evenly distributed.  Season with salt and pepper.