I know, yet ANOTHER risotto recipe, but get over it because risotto is amazing and one of my favorite things to make. This is super versatile and you can add what spring veg you like. Change up the veg or the choice in onions (shallots or white onion works here too). Watch the pan over video of the ingredients at the bottom of the page, the green is so pretty and very spring. I even made this on the first day of spring (but haven’t posted it yet because ya girl gets busy).
INGREDIENTS
-2 celery stalks
-1 leek
-A few scallions
-2 cloves of garlic
-2 cups of arborio rice
-1/3 bottle of white wine
-48oz (1 1/2 cartons) vegetable broth
-A bundle of asparagus
-6oz bag of frozen peas
-1/3 cup grated parm
-Seasonings: s&p, tumeric
-1/2 lemon (zest and juice)
DIRECTIONS
-Add stock to a pot and heat over low flame
-Heat oil in a pot or deep pan (I used a dutch oven). Add in chopped celery, scallions (JUST the whites, save the greens), and garlic. Cook until translucent
-Add a knob of butter and the chopped leek. Cover and cook until the leeks are soft.
-Push it all to the side and add in the arborio to let it toast, then mix it with the veg
-Add in the wine and once its absorbed, add in the broth in stages letting it get absorbed before adding more until there is only a bit of broth left, stirring often
-Before the last portion of broth is added, add in the chopped asparagus and continue the process
-Add in the seasonings, stir then add the peas and the parm
-Add the zest and juice of half a lemon and top with scallion greens and enjoy!
All my lovely greens (sorry for the poor video quality)
chef grc 