4 tablespoons of unsalted butter
"3/4 cup of finely chopped scallions (45g)"
1 1/2 cups of fresh peas, shelled and cut into small pieces (230g)
1/3 cup of salted salsify, sliced into thin strips (40g)
1/4 cup of grated carrot (30g)
1 can of tomato paste, drained and chopped (400g) reserve the liquid
1/2 cup of fresh mushrooms, cut into quarters (60g)
1/4 cup of finely chopped red or green bell pepper (35g)
3 vegetable bouillon cubes dissolved in 6 cups of boiling water (1.4 liters)
1 cup of Arborio rice (200g)
1 cup of white wine (240ml)
1/4 cup of grated Parmesan cheese (30g)
1/2 teaspoon of dried thyme
1/2 teaspoon of dried marjoram
1 teaspoon of salt
1 pinch of black pepper
4 tablespoons of unsalted butter
"3/4 cup of finely chopped scallions (45g)"
1 1/2 cups of fresh peas, shelled and cut into small pieces (230g)
1/3 cup of salted salsify, sliced into thin strips (40g)
1/4 cup of grated carrot (30g)
1 can of tomato paste, drained and chopped (400g) reserve the liquid
1/2 cup of fresh mushrooms, cut into quarters (60g)
1/4 cup of finely chopped red or green bell pepper (35g)
3 vegetable bouillon cubes dissolved in 6 cups of boiling water (1.4 liters)
1 cup of Arborio rice (200g)
1 cup of white wine (240ml)
1/4 cup of grated Parmesan cheese (30g)
1/2 teaspoon of dried thyme
1/2 teaspoon of dried marjoram
1 teaspoon of salt
1 pinch of black pepper
In a large skillet, combine half the butter and scallions and sauté over high heat, stirring occasionally with a wooden spoon, until the scallions are soft (approximately 2 minutes)
Add the peas, salsify, carrot, tomato paste, mushrooms, bell pepper, and stir occasionally, until the vegetables are tender (approximately 10 minutes)
Meanwhile, bring the vegetable bouillon to a boil in a medium skillet. Reserve
Add the rice to the large skillet with the vegetables and sauté, stirring constantly, for approximately 1 minute
Pour in the wine and stir to combine, then cook until evaporated (approximately 1 minute)
Add the hot bouillon, one cup at a time, stirring constantly, until the rice is al dente (approximately 25 minutes)
Remove from heat
Add the remaining butter, Parmesan cheese, thyme, marjoram, salt, and pepper
Stir to combine, cover the skillet, and let rest for approximately 2 minutes
Transfer to a serving bowl and serve immediately
560 calories per serving
Branco encorpado, like Villard Reserva Casablanca Chardonnay 96 from Chile, $16, or a medium-bodied red wine with fruit notes, like Chianti Vernaiolo 97 from Rocca delle Macie in Italy, $12.50
