Risotto Recipe: 

5 cups chicken stock 

⅔ cup white wine 

2-3 tablespoons of butter 

2 cups of vegetables of your liking (could be peas, onions, carrots, zucchini, even mushrooms!) 

¼ cup shallots 

1 tbsp garlic 

⅓ cup parmesan (optional but highly recommend) 

¾ cups arborio rice 

Salt, black pepper, herbs to your liking! 

Melt the butter over medium heat and add the shallots to the pan. Add any additional vegetables that you’d like to cook down a bit at this time. 

Add the rice and let it become coated in the butter, it should look a little translucent. Add the wine, bring to a boil and reduce the liquid by half. This should take about 4 minutes! 

Start adding the stock, about ½ cup at a time. You don’t want the rice to stick to the bottom, so keep stirring constantly. You want this to start to look creamy so only add the next ½ cup until the first is almost fully absorbed. Repeat until its all added, taking about 20-25 minutes. It should be a little chewy but cooked through! 

At this point, add your seasonings - this is when I like to add my peas if using or shredded zucchini, even a pesto if you want to go that route. Stir in the parmesan and top with some chives or parsley. 

Enjoy!