This Spring Risotto is perfect of the light and airy weather. Loaded with carrots, peas and fresh spring asparagus it has all the tastes of spring wrapped up.
I absolutely love risottos, all kinds. However, if I were to pick a favourite it would probably be this one. It is rich and creamy and has the added freshness of spring vegetables. A great dish that really doesn’t take too long to put together. Perfect for this time of year.
There was a time when I though risottos were daunting and didn’t even know where to start, but they really are much easier than you think. Below, I’ve put together some handy tips to help you along the way.
Notes About The Spring Risotto
- When cooking risottos sometimes you will need more stock and sometimes a little less. This usually depends on the type of pot you are using and how quickly the liquid is absorbing into the rice.
- I like to use a heavy bottomed stainless steel pot for making risotto and I always set the heat to medium-low once it starts to cook. This should help with the liquid being absorbed at the right temperature and the right time so you rice is cooked as well. If you get to the end and your rice is still a little hard, add more stock and reduce the heat as low as you can. This should help finish off the cooking of the rice.
And since writing this recipe, I’ve written a whole Step-by-Step recipe for Creamy Broccoli Risotto. Go on over and check that out to see all the steps along the way if you need more help.
If you Love This Risotto, You will Want To check Out These As Well
Spring Risotto
Ingredients
- bunch asparagus trimmed, cut on diagonal into 1-inch pieces
- 8 baby carrots peeled, tops trimmed to 1/2 inch
- 1/2 Cup frozen peas thawed
- 4 Cups chicken stock (more if necessary)
- 1 large white onion finely chopped
- 1 3/4 Cups arborio rice
- 3/4 Cup white wine
- 1 Cup Parmesan cheese freshly grated
- 2 tablespoons butter
- 3 tablespoons olive oil
- Small bunch of fresh chopped basil
- Additional freshly grated Parmesan cheese
- Salt to taste
Instructions
- Bring stock to simmer in medium saucepan over low heat. Cover and keep warm.
- In a large stainless steel pot set over medium-high heat, add 2 tablespoon of olive oil and heat for about 30 seconds. Add the onion and cook for about 5 minutes, or until the onion is soft and slightly browned.
- Add rice and stir until rice is translucent at edges but still opaque in center, this will only take about 2 minutes.. Add all of the wine, reduce heat to medium-low and simmer until absorbed, stirring occasionally, about 3 to 4 minutes. Add 1 cup warm stock and the carrots. If you are using really thick asparagus, add it with the carrots. However, if your asparagus is thin, leave it out until later. So, with that cleared up, make sure you are stirring your risotto as it cooks and the liquid absorbs. It is important to continue with this process until the risotto is completely cooked.
- Continue cooking until all the stock has absorbed then add another cup of stock. Repeat these steps until you have about 1 cup left. Remember, if you are using the thin asparagus it will be time to add it with the second last cup of stock that you add.
- Add the last cup of stock along with cheese, peas, butter. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil and season with salt.
- Transfer risotto to large shallow bowl. Sprinkle with Parmesan cheese and serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
