RISOTTO PRIMAVERA

Ingredients Weight Measure
Butter 2 Tbsp.
Onion, chopped 1 cup
Garlic, minced 1 Tbsp.
Mushrooms, thinly sliced 1 cup
Leeks, washed very well and thinly sliced 1/2 cup
Arborio rice 2 cups
White wine 1/2 cup
Chicken stock, hot 4 cups
TABASCO® brand Original Red Sauce 1 Tbsp.
Peas, frozen, thawed and drained well 1/2 cup
Asparagus, cut into 1/2" pieces, steamed 1/2 cup
Romano cheese 3/4 cup
Salt and pepper to taste
Parsley, chopped 1 Tbsp.

Method

  1. Melt butter and add onions garlic, mushrooms and leeks. Sweat 2-3 minutes.
  2. Add rice and coat well; then slowly add wine and cook until evaporated, slowly stirring.
  3. Add 1/2 cup stock and TABASCO® Sauce, stirring until evaporated.
  4. Add remaining stock, 1/2 cup at a time, continuing to stir.
  5. When all stock is gone, remove from heat and stir in peas, asparagus and Romano cheese. Add salt and pepper as needed.

Yield: 6-8 servings