Rainbow Chive Risotto

Rainbow Chive Risotto

4 asparagus spears, woody ends snapped off

500g cremini mushroom, sliced

1/2 yellow onion

1/2 each green, red, yellow peppers

2-3 tbsp EVOO

1/3cup white sweet wine (Zinfandel)

2cup arborio rice

1/2cup quinoa

1/2 cup brown rice (10min rice)

6 cup chicken broth

13/cup romano or parmesan cheese

3-4 tbsp chopped chives + chive flowers if you can find them

In a large heated sauce pot add oil. Saute all the vegetables for 4-5 min. to soften on medium heat .

Add  brown rice and quinoa stir to coat for 1 min. Add white wine, continue stirring.  When it has reduced by 1/2 begin to add broth approx 1cup at a time.  Continue stirring and adding stock as starch releases and rice expands and absorbs liquid.  Cook for approx 30-40min.

When rice still has a bite (al dente) turn off heat and stir in cheese & chives until it amalgamates.

Serves 6