Vegetable and Garlic Risotto
(Serves 4)

6 cups chicken stock, natural
2T extra virgin olive oil
1 leek, tender white, diced
1 stalk celery, diced
1 carrot, diced
10 cloves garlic, slivered
1.5 cups arborio rice
¾ cup dry white wine
1 cup sugar snap or pea pods
1 head broccoli cut into florets
4T chopped parsley
3T whole butter, 3T heavy cream
½ grated parrano cheese

Directions

Heat the olive oil in a medium saucepan and sauté the leeks, celery, carrot and ginger until tender. Add the rice and coat well with olive oil in pan. Add the wine and cook until aborbed. Add the stock a half a cup at a time, stirring constantly and cooking over medium low heat until liquid is absorbed. Keep adding stock in half cup increments, stirring constantly until rice is creamy and tender. While rice is cooking, blanch peas and broccoli in boiling salted water until just tender, add to cooked rice along with parsley. Season to taste with salt, pepper and finish with butter, cream and parrano cheese.