This week C-CAP graduate Chef Matt Dunn shares with us his wonderful recipe for Spring
Fling Risotto! Light, citrus-y and delicious. Read more about
Matt (and C-CAP) here and
watch the video of his cooking
seminar here.
Enjoy!
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Spring Fling Risotto
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Ingredients: |
3 Tbl Extra Virgin Olive Oil |
3 Tbl Unsalted Butter |
1 Small Red Bell Pepper – diced small |
1 Small Green Pepper – diced small |
1 Small Yellow Squash – diced small |
3 Cloves Garlic – minced |
1 Small Red Onion – diced small |
2 tsp Grated Lemon Zest |
3 Tbl Chopped Fresh Mint |
3 Tbl Chopped Fresh Parsley |
2 Tbl Chopped Fresh Rosemary |
1 ½ Cups Uncooked Arborio Rice |
½ Cup White Wine |
5 Cups Vegetable Broth |
1/3 Cup Grated Parmesan Cheese |
Salt & White Pepper to Taste) |
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Preparation: |
1. |
In a small bowl mix lemon zest, mint, parsley and rosemary.
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2. |
Heat oil and butter in a medium skillet over medium heat.
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3. |
Stir half of the herb mixture into sauce pan. Set the rest aside.
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4. |
Add the red pepper, green pepper, onion and garlic to the sauté pan. Sauté vegetables until slightly softened.
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5. |
Add the Arborio rice, stirring frequently until rice is coated with butter and oil.
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6. |
Add the white wine and let it reduce until there in no liquid left. Stir continuously.
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7. |
Add 1 cup of vegetable broth. Add the yellow squash. Continue to stir.
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8. |
Add more broth as necessary when the liquid cooks down. The rice should have a small amount of broth covering it at all times. Continue to cook and stir constantly until all broth is absorbed and rice is tender.
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9. |
Remove the pan from heat and stir in the remaining herb mixture and the parmesan cheese. Salt and pepper to taste.
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10. |
Enjoy!
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