1. Bring the broth and water to a boil in a large pot over high heat. 2. Add the carrots, asparagus, bay leaf, 3 tablespoons of the fresh sage, salt and pepper to taste. 3. Cover and lower the heat to medium. 4. Cook, covered, at a medium boil, stirring occasionally for about 10 minutes or until the carrots are just tender. 5. Set a colander into a large bowl, then carefully drain the vegetables and broth. 6. Reserve the broth and vegetables separately. 7. Heat the oil in a large, deep skillet over medium-low heat. 8. Add the onion and sprinkle with salt and pepper. 9. Cook, stirring occasionally for 5 minutes, or until the onion is softened. 10. Add the rice, stirring to coat with the oil. 11. Cook for 3 minutes, stirring frequently. 12. Add the Limoncello and stir to coat the rice. 13. Stir for one minute until the liquids are absorbed. 14. Add 1 cup of the reserved broth. 15. Stir constantly for about 2 minutes, or until the rice absorbs the broth. 16. Add the remaining broth 1/2 cup at a time, stirring continuously for about 2 minutes after each addition, or until most of the broth is absorbed, but not dry. 17. The dish should look creamy. 18. Test the rice for doneness. 19. Remove from the heat. 20. Stir in the remaining 3 tablespoons of fresh sage, the reserved vegetables, the green peas, smoked mozzarella and Parmigiano-Reggiano cheese, stirring until the cheese melts slightly and the risotto is thick and creamy. 21. Taste for seasonings. 22. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
