I was really enjoyed with how the first risotto I made turned out, and I knew I wanted to make it again soon. I switched up the vegetables in this recipe from the original recipe, so you could substitute in other vegetables if you would like. You can't really go wrong with this recipe!
5 cups chicken broth
1/4 cup diced carrots
1 bunch broccoli, cut into pieces
1 bunch asparagus, snapped
3 tablespoons olive oil, divided
3 tablespoons unsalted butter, divided
1/2 whole yellow onion, diced
1 clove garlic, minced
2 teaspoons salt, divided
1 1/2 cups arborio rice
1 1/2 cups dry white wine, divided
1 cup frozen peas
4 ounces goat cheese
1/2 cup grated Parmesan cheese
Pour the chicken broth in a small saucepan and bring to a simmer. The broth needs to be warm when you add it to the risotto.
Place the carrots, broccoli, and asparagus in a pot with about an inch of water. Cover and cook until tender. Set aside.
Heat 2 tablespoons of the olive oil and 3 tablespoons of the butter in a large pot over medium heat. Then, add the diced onions and minced garlic and cook for about 5 minutes. Add the steamed carrots, asparagus, and broccoli. Sprinkle in 1/2 teaspoon of the salt. Remove this mixture from the pot and set aside.
Heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in the same pot over medium-low heat. Add the rice, stir, and cook 1 minute. Add half of the wine and 1 1/2 teaspoons of the salt. Stir and cook until the rice absorbs the wine. Then, add 1/2 cup of the warm chicken broth and let cook until the rice absorbs all of the broth. Keep repeating this step until all of the broth has been absorbed by the rice. Then, add the rest of the wine and cook until it is absorbed by the rice. Add the peas and stir to combine. Sprinkle in the remaining 1 1/2 teaspoons salt and remove from heat.
Stir in the goat cheese, Parmesan, and vegetables until combined.
Source: The Pioneer Woman