Pairs well with Spring Vegetable Risotto
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Spring Vegetable Risotto
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A creamy spring risotto featuring onions, celery, asparagus, fresh peas, and a touch of mint and lemon zest for a fresh garden flavor.
00:25:00 total
Serves 4
medium
Main Various
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Ingredients
- onion - 1/4 onion (finely chopped, about quarter of an onion)
- spring onion - 1 (chopped lengthwise)
- celery stalk - 1 stalk (remove stringy bits, chopped)
- asparagus - 10 stalks (tops reserved, stalks cut into small pieces)
- fresh peas - generous handful (or frozen peas if fresh unavailable)
- butter - knob + small knob (for cooking and finishing)
- olive oil - 1 tablespoon (good quality, about 1 tablespoon)
- arborio rice - watch the video to see (about four handfuls)
- white wine - 1/2 glass (half a glass, drinkable quality)
- chicken or vegetable stock - 1.5 liters (very hot, about 1.5 liters)
- parmesan cheese - 2 tablespoons (grated, couple of tablespoons)
- lemon zest - watch the video to see (a little, do not overdo)
- fresh mint - watch the video to see (finely chopped, small amount)
Instructions
- Prepare vegetables: Finely chop quarter of an onion and spring onion lengthwise. Remove stringy bits from celery and chop it. Cut asparagus stalks into small pieces, reserving the tops. Prepare fresh peas or use frozen if unavailable.
- Start cooking base: Heat a knob of butter and 1 tablespoon of olive oil in a hot pot. Add onions and celery and sweat gently without burning.
- Add rice and wine: Add about four handfuls of arborio rice and stir for about a minute. Pour in half a glass of white wine and cook until the alcohol evaporates and flavor remains.
- Add stock and vegetables: Add one ladle of very hot chicken or vegetable stock. Stir continuously with a wooden spoon to avoid breaking rice grains. Add chopped spring onion and asparagus pieces. Continue adding stock ladle by ladle, stirring and lowering heat as needed.
- Add peas and finish cooking: When rice is nearly cooked and creamy, stir in fresh peas. Add more stock if needed. Turn off heat when rice is creamy and cooked.
- Finish with butter, parmesan, lemon zest, and mint: Add a small knob of butter and a couple tablespoons of grated parmesan cheese. Stir in a little lemon zest and finely chopped fresh mint. Mix gently and serve immediately.
