Risotto

Garden Vegetable Risotto
makes 4 servings

6 tablespoons olive oil
1 cup yellow onion, diced
2 cloves fresh garlic, minced
1 1/2 cups Arborio rice
3 cups vegetable stock
1 cup button mushrooms, sliced
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup green peas
2 carrots, peeled and cut into thin strips
2 cups dry white wine
2 cups grated parmesan cheese
Salt, to taste
Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more.After adding 3 cups of vegetable stock, add in mushrooms, zucchini, squash, peas and carrots.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine, add parmesan cheese. Allow cheese to melt for about two minutes. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving. 

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Seared Jumbo Shrimp with Asparagus & Manchego Risotto

16 large shrimp
2 cups Risotto rice
1/2 cup yellow
onion
2 cloves fresh garlic
6 Tbsp olive oil
2 Tbsp butter or
margarine
2 cups grated Manchego cheese
2 cups fresh zucchini diced
1
cup freshly grated Parmesan cheese
5 cups chicken
stock
Salt
Pepper

For Risotto:
In medium-sized saucepan heat 3 Tbsp or olive oil. Sautee onions and garlic in oil until they begin to brown. Add rice and butter and allow to brown for 3-4 minutes. Slowly add chicken stock one cup at a time and allow liquid to absorb before adding more. After adding 2 cups of chicken stock, add in zucchini and parmesan cheese. After adding 4 cups of chicken stock, gently stir in Manchego cheese. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes. Put risotto on plate and top with 5 Jumbo shrimp on each serving.

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Laughing Cow Risotto

6 tablespoons olive oil
1 cup yellow onion, diced
2 cloves fresh garlic, minced
1 1/2 cups Arborio rice
3 cups vegetable stock
1 cup frozen peas
2 cups dry white wine
3 triangles Laughing Cow Garlic & Herb cheese
Salt, to taste
Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in frozen peas.

Add in white wine gradually, allowing time for liquid to absorb.  After adding second cup of white wine stir in Laughing Cow Garlic & Herb cheese. Allow cheese to melt for about two minutes while stirring constantly. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving. 

For more information about Laughing Cow Cheese, please visit www.thelaughingcow.com/

Laughing Cow Risotto

6 tablespoons olive oil
1 cup yellow onion, diced
2 cloves fresh garlic, minced
1 1/2 cups Arborio rice
3 cups vegetable stock
1 cup frozen peas
2 cups dry white wine
3 triangles Laughing Cow Garlic & Herb cheese
Salt, to taste
Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in frozen peas.

Add in white wine gradually, allowing time for liquid to absorb.  After adding second cup of white wine stir in Laughing Cow Garlic & Herb cheese. Allow cheese to melt for about two minutes while stirring constantly. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving. 

For more information about Laughing Cow Cheese, please visit www.thelaughingcow.com/

Laughing Cow Risotto

6 tablespoons olive oil
1 cup yellow onion, diced
2 cloves fresh garlic, minced
1 1/2 cups Arborio rice
3 cups vegetable stock
1 cup frozen peas
2 cups dry white wine
3 triangles Laughing Cow Garlic & Herb cheese
Salt, to taste
Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in frozen peas.

Add in white wine gradually, allowing time for liquid to absorb.  After adding second cup of white wine stir in Laughing Cow Garlic & Herb cheese. Allow cheese to melt for about two minutes while stirring constantly. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving. 

For more information about Laughing Cow Cheese, please visit www.thelaughingcow.com/

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