Not exact matches
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C
white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp —
which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of
asparagus when in season.
It's starts with a base of fluffy
white quinoa,
which is then tossed with lightly steamed veggies — including zucchini,
asparagus and peas — and drizzled with my homemade basil - kale pesto.
Asparagus comes in three varieties: American and British,
which is green; French,
which is purple; and Spanish and Dutch,
which is
white.
Carrots (frozen), squash (frozen), green sweet peas (frozen), a
white Russet potato (chopped and peeled),
asparagus (frozen), and a humble stalk of celery that survived in the fridge
which I chopped and diced.