Spring Vegetable Risotto

June 19, 2015 | By | 3 Replies More

spring vegetable risotto

I put risotto in the same bucket as frittata. If you have eggs to make a frittata, you have a meal. If you have arborio rice in your pantry, you have a meal, too. Both dishes can be made with whatever fresh produce you have on hand from your local farmer’s market or even your own garden. Both can be substantial vegetarian entrees. And both are perfect go-to meals when you feel uninspired because they are easy and will taste great with little effort.

Wait, whaaat?! Risotto, easy? Risotto doesn’t fit into most people’s criteria of what makes an easy meal, so I’ll give it to you straight: risotto takes time and needs to be stirred while you gradually add liquid. But, there are no fancy techniques for you to mess up. If you lack the patience required to stir a pot for 40 minutes, think of that time as meditative therapy. Put a glass of wine in one hand, turn on some nice music, get inside your head for a while, and stir.

spring vegetable risotto

 

This spring vegetable risotto is perfect for this magical time of year when asparagus and peas are plentiful. I have lots of peas coming along in the garden now, and they are one of the fleeting joys of spring. The technique of adding an egg yolk to the risotto at the end of cooking gives it a wonderful velvety texture.

Ingredients (Serves 4)

2 Tbsp. unsalted butter

1 Tbsp. olive oil

1 clove garlic, minced

1 small onion, finely chopped

spring vegetable risotto2 garlic scapes, finely chopped (optional but great if you can get them)

Sea salt and freshly ground pepper

1 1/4 cup arborio rice

1/2 cup dry white wine

4-5 cups vegetable stock, kept warm in a pot on the stove

1 cup shelled peas (use frozen if you don’t have fresh ones available)

1 bunch trimmed asparagus, cut into 1-inch pieces (you should have about 1 cup)

1 lightly beaten egg yolk

1 lemon

Pinch of red pepper flakes (optional)

Chopped fresh herbs like mint, chives, and chervil for serving

Crumbled feta (I like sheep’s feta) for serving

spring vegetable risottoStep one:

2 Tbsp. unsalted butter

1 Tbsp. olive oil

1 clove garlic, minced

1 small onion, finely chopped

2 garlic scapes, finely chopped

Sea salt and freshly ground pepper

1 cup arborio rice

1/2 cup dry white wine

Heat olive oil and butter together in a large pot over medium heat. Add garlic, onion, garlic scapes and a little salt and pepper. Saute until onions are soft, about 5 minutes. Add rice and stir to coat. Toast it for about 1 minute. Add wine and stir, cooking for about 2 minutes or until the liquid has mostly evaporated.

Step two:

4-5 cups vegetable stock, kept warm in a pot on the stove

1 cup shelled peas

1 bunch trimmed asparagus, cut into 1-inch pieces (you should have about 1 cup)

spring vegetable risottoBegin adding your warm broth, one ladle-full at a time, stirring until it’s been absorbed before adding more. Keep adding and stirring, adding and stirring. Drink a little wine. Add and stir. This entire process should take 30-40 minutes. Don’t rush it or you’ll compromise the finished consistency of the risotto. When you have about half of the broth left, add the asparagus to the pot. A few ladles later, add the peas. The vegetables will turn the brightest green but will end up perfectly crisp-tender in the finished dish. Continue adding broth until it’s all been absorbed and the rice is soft and creamy.

Step three:

1 lightly beaten egg yolk

1 lemon

Pinch of red pepper flakes (optional)

Chopped fresh herbs like mint, chives, and chervil for serving

Crumbled feta (I like sheep’s feta) for serving

Remove pot from heat. Stir in egg yolk, the finely grated zest of the lemon, and red pepper flakes. Season with salt and freshly ground pepper and finish with a squeeze of fresh lemon juice. Serve the risotto in shallow bowls with a generous sprinkle of fresh mixed herbs and some feta cheese.

 

 

 

 

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Category: Food, General, Main Dishes, Recipes, Spring

Comments (3)

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  1. Gail R. says:

    This risotto looks heavenly! Usually risotto tends to be heavy but this one looks light and so tasty and asparagus is one of the veggies I can never get enough of!!

    • Brande says:

      Asparagus is out of season here now but I made this risotto several times this spring. I hope you enjoy, too!

      • Asparagus is out of season here too, but sometimes Costco will get organic asparagus in this time of the year! I’m totally craving it. I wish I could get it grow in my garden, but I have never had any luck with it!

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