Summer Risotto - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
4 1/2 tbsp butter
1 None small onion, peeled, finely chopped
1 clove garlic, minced
13 oz Arborio rice
1/2 cup dry white wine
8 cups vegetable or chicken stock
1/2 cup frozen peas, thawed
2 None small zucchini, diced
1/3 cup Parmesan cheese, grated
1 large handful wild arugula, a little reserved for garnish
3/4 cup fresh basil leaves (optional)
None None lemon-infused extra virgin olive oil, for drizzling

Preparation

Heat oil and 2 tbsp butter over medium-low heat in a wide, heavy-bottomed saucepan. Sweat onion until tender and just starting to brown. Stir in garlic and cook for 1 min. Add rice and saute for 2 mins, stirring often. Add wine and cook until evaporated. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20 mins. Add peas and zucchini with last addition of stock.
Remove pan from heat and season. Stir in Parmesan and remaining butter. Cover and set aside for 1 min to let flavors infuse then stir in arugula.
Distribute between warm serving bowls and sprinkle with remaining arugula and basil (if using). Drizzle with lemon oil. Serve immediately.