Red Wine Risotto

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This recipe is kind of a "pantry cleaner," as people like to call it on the blogosphere. I had red wine from making Coq aux Vin, I had carrots from... something, I don't remember, and I had asparagus because asparagus is delicious and I eat it more than any other vegetable ever. Ever. So here's Red Wine Risotto with Carrots and Asparagus.



Ingredients:
Olive Oil
1/2 Shallot
Asparagus and Carrots to taste (I used 3 huge Asparagus spears and a humongo Carrot)
1/2 Cup Arborio Rice
Red Wine
Chicken Broth
Juice of 1 Lemon
Parmesan Cheese
Parsley

Heat up some olive oil in a beautiful new Carribean Le Creuset Dutch Oven... or you know, a small pot. Sweat the Shallot for a few minutes, then throw in your veggies and let soften. Don't cook all the way, as they will continue to stew in the rice liquid.

Throw in the rice and let toast for a moment. Add enough Red Wine to cover, and let the rice absorb. When you can see the bottom of the pan as you stir, add Chicken Broth to cover and let absorb. Repeat until rice is almost done.

On the last addition of liquid, add Lemon Juice and Parmesan to taste, and sprinkle with Parsley because that's what impressive type people do. Eat immediately before it turns to cheesy library paste.