Name: Risotto with Parmigiano Reggiano and Steamed Winter Veggies
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1/4 c. extra virgin olive oil; 1 small onion (finely chopped); 2 c. DeLallo Risotto Arborio Rice; 1/2 c. Holland House White Cooking Wine (could use any dry white wine); 8 c. organic chicken stock (heated); 4 tbsp. butter (cut into pieces); 1/2 c. freshly grated Parmigiano-Reggiano (plus more for serving); 2 c. Brussels Sprouts (halved); 2 c. chopped leeks; 1 c. chopped carrots; Salt and butter to taste