OUR FALL MENU IS ON THE WAY

VEGETABLE MIX
2 cups brussels sprout leaves
1 cup asparagus, cut into small pieces
1 cup cauliflower, cut into small florets
1 red bell pepper, julienne
1⁄2 cup corn
1⁄4 cup kalamata olives, pitted & sliced
1 Tbl extra virgin olive oil
1⁄2 tsp kosher salt
1⁄4 tsp black pepper

RISOTTO
2 Tbl vegetable oil
2 cups carnaroli rice
1⁄4 cup white wine
6 cups chicken broth, hot
4 Tbl unsalted butter
1⁄4 cup grated parmesan
1 tsp kosher salt
1⁄2 tsp black pepper

GARNISH
1 lemon wheel
2 Tbl roasted
pistachios, chopped
1 parsley sprig

Procedure

1) Preheat the oven to 400 degrees
2) In a mixing bowl, toss together the vegetable mix, oil and seasoning. Lay the ingredients flat on a
baking tray and cook in the oven for 15-20 minutes, until they develop a dark golden-brown color
3) In a large sauté pan, add the oil and then the rice. Toast the rice slightly. Add the wine to
the pan and allow it to reduce completely
4) Add 2 cups of the hot chicken broth into the pan. Allow the liquid to absorb into the rice and then add an
additional 2 cups of broth. Repeat this step one more time until all of the broth is absorbed into the rice
and it has a ‘rice pudding’ texture
5) Remove the pan from the heat and add in the butter, cheese and seasoning
6) Use a rubber spatula to fold in the ingredients until they are fully incorporated
7) Plate the risotto and serve alongside the vegetables
8) Garnish with a lemon wedge, parsley sprig and roasted pistachios
9) Pair with your favorite pesto sauce
10) Enjoy!