Spring Vegetable Risotto
Spring Vegetable Risotto
Ingredients:
1 cup Arborio rice
4 cups vegetable broth
1 shallot, finely chopped
2 cloves garlic, minced
1 cup asparagus, chopped
1 cup peas
1 cup spinach, chopped
1⁄2 cup white wine
1⁄4 cup Parmesan cheese, grated
2 tablespoons butter
Salt and pepper to taste
Fresh parsley for garnish
Method:
In a saucepan, heat the vegetable broth over medium heat until simmering. Keep warm.
In a separate large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and garlic, and sauté until softened and fragrant, about 2 minutes.
Add the Arborio rice to the skillet and stir to coat the grains with the butter, shallot, and garlic mixture. Cook for another 2 minutes, stirring frequently.
Pour in the white wine and stir until it has been absorbed by the rice.
Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked al dente, about 18 – 20 minutes.
While the risotto is cooking, blanch the asparagus and peas in boiling water for 2 – 3 minutes, then drain and set aside.
Once the risotto is cooked, stir in the blanched asparagus, peas, chopped spinach, grated Parmesan cheese, and remaining tablespoon of butter. Season with salt and pepper to taste.
Remove the risotto from heat and let it sit, covered, for a few minutes to allow the Flavors to meld together.
Serve the risotto hot, garnished with fresh parsley. Enjoy the taste of spring in every bite!
This Spring Vegetable Risotto is a delightful and comforting dish that celebrates the fresh Flavors of the season. Enjoy it as a main course or alongside your favourite protein for a satisfying meal.
