Phantom Rivers Wine - Wine & Dine - Spring Vegetable Risotto

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Spring Vegetable Risotto

Recipe created by chef Kamden Watson for Phantom Rivers Wine
Yields: 6 servings

Ingredients:
2 quarts vegetable stock, heated to a simmer
4 tablespoons butter
2 cups Arborio rice
1 red bell pepper, 1/4" diced
2 zucchini, 1/8" sliced & quartered
1 large Shitake mushroom, 1/8" sliced
8 Cremini, 1/8" sliced
2 teaspoons garlic, minced
1 1/2 tablespoons onion, minced
1 cup Phantom Rivers Sauvignon Blanc
1/2 cup Parmesan cheese, grated
1/2 cup Gruyere cheese, grated

Directions:
1. Heat vegetable stock, in separate pan, to a simmer.
2. Heat 1 1/2 tablespoons of butter, in medium size saute pan
3. Add bell pepper & zucchini (approximately 1 min)
4. Add mushrooms and cook just until lightly brown.
5. Reserve mixture
6. In same pan, add garlic & onion and sweat until transparent (1-2 min)
7. Add Arborio rice and toast until all grains are evenly coated (2 mins)
8. Incorporate stock in 1/3 portion increments.
9. Slowly stir until stock is almost fully absorbed, then add 2nd portion of stock.
10. After 2nd portion of stock is absorbed, finish incorporating stock. (rice should resemble creamy porridge)
11. At this point, combine all cooked ingredients to rice and fold in cheese.
12. Serve Immediately.

The spring vegetable risotto is a wonderful side dish or vegetarian entree. The crispness of the Phantom Rivers Sauvignon Blanc complements the vegetables and cuts through the creaminess of the cheese .

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