15 May, 2023
Spring Vegetable Risotto
Spring Vegetable Risotto
Ingredients
- 5 cups vegetable broth
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup fresh or frozen peas
- 1 cup asparagus, chopped into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh mint
- Salt and freshly ground black pepper, to taste
Instructions
- In a saucepan, warm the vegetable broth over low heat.
- In a separate, large saucepan or pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add Arborio rice to the pot and stir to coat with oil. Cook for 2-3 minutes, until the edges of the rice grains become translucent.
- Add the white wine and cook, stirring constantly, until the wine is absorbed.
- Begin adding the warm vegetable broth, 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more.
- When the rice is almost cooked (about 15-18 minutes), add the peas and asparagus. Continue cooking and adding broth until the vegetables are tender and the rice is creamy but still has a bit of bite.
- Remove the pot from heat and stir in the Parmesan cheese and chopped mint. Season with salt and freshly ground black pepper, to taste.
- Serve the risotto immediately, garnished with additional Parmesan cheese and mint if desired.
Category
Justin
Vegetarian
Persons
4