Dinner Staple - Basic Risotto

Recipe from Everlasting Meal

The recipe for this risotto is a base .The book recommends it is served topped with simple roasted beets that are tossed in a little bit of olive oil and red wine vinegar and salt/pepper - it is a very simple and perfect meal
Recipe starts toward the bottom of the first photo/page below

the recipe in the book has no measurements... and it forced me to review other recipes I have used successfully and the directions on the bag of risotto rice... but the book really does describe it all the est.

I would recommend a loose interpretation of the book's recipe to be:

• 1 c rice
• 2 to 3 cups broth -- I think i used about 2 cups broth and a cup of water (warmed, nearly hot)
• half an onion, chopped (dice to the smaller side)
• handful of Parmasan cheese (shreeded/shaved/grated/etc) --> about 1/2 cup at least
• 1/4-1/3 c white wine
• 2-3 T butter

The key is really the constant stirring... takes at least 25-30 min

when it tastes done (about al dente rice cooked), stir in the cheese, turn heat off, cover the pot, and leave it to sit at least 5-10 min

At this point you can add other bits if you want to add seasonal flavots

• spring
• add 1/2 cup frozen peas, stir
• add handful of asparagus, chopped in large chunks, UNCOOKED, sitr in, it'll cook off enough from the rice heat if the veg is not too cold
• summer
• corn 
• halved cherry tomatoes
• chopped spinach
• fall & 
• winter
• sauteed chopped mushrooms, add toward the beginning
• if you use dried porcinis, strain the liquid and add to the hot broth 
• use red wine instead of white
• or
• roasted butternut squash
• chiffonade kale or other sturdy green