_:n73d3317457b14ea4b4a1729e5c12f8eexb0
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"The smell of a kitchen is distinctively different when everything&#39;s homemade and while cooking up this pot of colorful beauty the house was smelling so delicious. I couldn&#39;t help but to think of my grandmother who was an amazing cook. This dish actually came out much better than expected you&#39;ll find everything you need to know to redo this meal listed below.\nIngredients:\n\n4 cups of vegetable broth\n\n2 tbsp. olive oil, divided\n1 small bundle of asparagus (trim ends)\n1 medium red bell pepper (stem removed an seeded)\n3/4 cup thinly sliced shallot\n1 cup Arborio rice\n1/4 cup sauvignon blanc wine\n1/4 tsp each salt and black pepper\n1/4 cup parmesan cheese (vegan cheese option)\n\nDirections:\n\nUsing a medium saucepan heat broth over medium heat; once it comes to a simmer reduce to low heat to keep it warm. \n\nWhile that&#39;s warming take a large pan place on medium heat. When hot add 1tbsp. oil, asparagus and bell pepper to skillet and saute about 3-4 minutes until tender. Remove and set aside. \n\nAdd remaining tbsp. of oil and add shallots to pan. Saute 1-2 minutes until softened looking slightly brown.\nAdd Arborio rice cook for a minute; remember to occasionally stir. \n\nAdd wine and gently stir cooking about 1-2 minutes until liquid absorbs.\nLadle in the broth 2-3 ladles at a time allowing the risotto to return to a simmer each time before adding more broth. You want the risotto to cook however you don&#39;t want it to boil or it will cook too fast and become gummy. Also remember to stir occasionally. \n\nWhen all the broth is gone and rice is cooked &quot;al dente&quot; should take about 15-20 minutes remove rom heat and stir in parmesan cheese and the cooked vegetables. \n\n\nIt&#39;s Been D&#39;Lish Dishing with you hope you find this meal as delicious as I did. Here is what I did with my finished pot!\n "
<https://bodytreatchef.com/blogs/tbc-blog/vegetable-risotto>