Spring Vegetable Risotto
This recipe is so good because you can use any fresh veggies that are in season. It can be the whole meal or a side dish. It’s easy to heat up if you have any leftovers.
Prep time 20 minutes
Cooking time: 40 minutes
Serves 4
Ingredients
Spring Veggies
2 cups spring veggies such peas, asparagus, sugar snap peas, baby broccoli, mushrooms
¼ cup cream
1 tablespoon chopped parsley
1 tablespoon California olive oil
Zest of 1 lemon
Stock
5 cups organic chicken stock
¼ cup white wine
Italian sofrito
1 tablespoons California olive oil
2 tablespoons butter
1/3 cup finely mince onion
Rice
1 ½ cups Arborio rice
Directions
Bring a large saucepan of water to boil, add 2 tablespoons salt.
Add the veggies and blanch according to their cooking times, The veggies should be bright in color and still firm.
Remove from stove, strain, and drop into ice water
In a sauce pan bring the stock to a simmer
Preheat over medium heat a large sauce pan or Dutch oven, add butter and olive oil, onions
Sauté for 2 -3 minutes until translucent
Add rice and stir with a large wooden spoon for 1 minute.
Add wine and stir until it is completely absorbed
Begin adding the hot stock ½ cup at a time, stirring constantly until it is almost completely absorbed
Repeat adding ½ cup stock, stirring until it is almost absorbed before added the next ½ cup
The rice should be tender but still firm after 10-20 minutes
Add remaining stock, spring veggies, cream parsley, and parmesan and stir until mixture is combined
Add lemon zest
Serve and enjoy
Make it your own
Substitute truffle or porcini oil, step 5
Substitute shallot for the onion, step 5
Add 1 -2 minced garlic, step 5