whipped up

I just love to visit the girl creative... On Monday and see... other peoples recipes, sewing... or crafts...
I have not done any crafts lately but I did etch these glasses this weekend....

  I also whipped up Risotto.... Did you hear me Risotto.... That rice that is so incredible hard to make... that  rice that people on HELLS KITCHEN GO HOME... IF they can't make right... well~ I have been trying to find a recipe that makes it easy... and I finally found one.... Most Risotto has mushrooms in it and I associate it with fall or winter.. but I found a Quick Risotto Primavera recipe... that will be perfect for a summer night.

  Ingredients:
1 1/2 cups arborio rice
5 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 onion chopped fine
2 garlic cloves, minced
1/2 cup of dry white wine...Sauvignon blanc is the best.. but most white wines will do
1/2 lb asparagus spears, trimmed and cut into 1 inch pieces
1 small yellow squash, cut into 1/2 inch chucks... mine are a bit big..
1 1/2 cups grated parmesan cheese
Genuine Italian Parmigiano-Reggiano is the best... but my 2 favorites are Boar's head and II Villaggio but any kind even the "can" will do.....
1 cup frozen peas, thawed
salt and pepper


1. Combine rice, 3 1/2 cups broth, and 2 tablespoons butter in bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 minutes.

2. Meanwhile, melt remaining butter in medium saucepan over medium-high heat. Stir in onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant , about 30 seconds. Add wine... cook until reduced about 3 minutes.

3. Add rice, remaining broth, asparagus, and squash to saucepan and simmer, stirring constantly, until rice and vegetables are tender, 5 to 7 minutes. Stir in 1 cup cheese and peas and cook until peas are heated through, about 1 minute. Season with Salt and pepper to taste. Serve.. remaining cheese at table.