Summer Vegetable Risotto with Truffle Oil Drizzle
Ingredients
- 2 qts Vegetable Stock (you can use chicken stock if vegetarian is not a concern)
- ¼ cup Olive Oil
- 1 Diced Onion
- 3 cloves Minced Garlic
- 4 cups Arborio Rice
- 1 Diced Zucchini
- 1 Diced Green Onion
- ½ bunch Asparagus (blanched and diced)
- 1 cup Fresh Green Beans (cut into 1" pieces)
- 1 sprinkle Grated Pecorino Romano Cheese
- 1 drizzle White Truffle Oil
- 1 sprinkle Chopped Flat Leaf Parsley
Instructions
- Heat and let simmer Vegetable Stock
- In saucepan sauté Olive Oil, Onion and Garlic.
- When onions are just slightly softened add Arborio Rice and sauté for 3-4 minutes.
- Add Zucchini, Green Onion, Asparagus and Green Beans. Cook 2-3 minutes then add 2 cups hot stock.
- Stir rice until liquid is absorbed then add 2 more cups of hot stock and continue cooking and stirring and adding hot stock until a tender creamy rice is achieved.
- At the last minute before serving sprinkle with Grated Pecorino Romano Cheese and a good drizzle of White Truffle Oil and a sprinkle of Flat Leaf Parsley.
