1quartorganic, low-salt chicken or vegetable stock, boiling
Small portionslate-summer or early-autumn squashes, peppers, mushrooms, corn, celery, peas, carrots, or leafy greens, diced or chopped
1cupfreshly grated Parmigiano-Reggiano cheese
2sprigsfresh rosemary, finely chopped
Squeeze of fresh lemon juice
Salt and fresh pepperto taste
Place a deep soup pot over medium heat. Add butter or oil and stir, making sure to coat sides. Add onion and cook until translucent. Stir in rice and toast for 2-3 minutes, being careful not to let it burn.
Add wine and cook until absorbed, 3- 5 minutes.
One ladle at a time, add half of the piping hot stock, adding more only when the rice threatens to burn or stick to the pot. Continue to stir often.
When rice is al dente (10-15 minutes), add vegetables. Stir. Continue to add remaining stock as before until all has been incorporated, 10-15 minutes more. Stir in cheese. Add rosemary and lemon juice, stir, season with salt and pepper, and serve immediately.
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.