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Spring Vegetable Risotto

May 11, 2012

It is okay once you eat this risotto to die and go to heaven or hell.  Unfortunately it is probably my last risotto until deep into fall (unless I hire a “risotto chef”).  It is just as fine with only one of the vegetables but I must encourage you to try this recipe with all the vegetables listed or make up your own spring risotto recipe.  My A/C is on full blast here now but it really does not cut it when standing over the stove stirring and stirring, so goodbye risotto, see you as soon as I can.

Spring Vegetable Risotto

Ingredients

  • 1 lb. Asparagus (trimmed & cut into 1″ pieces)
  • 2 T. Olive Oil
  • 1 T. Unsalted Butter
  • 1 Leek (white part only; thoroughly washed, quartered lengthwise & sliced thinly)
  • 1 1/2 C. Risotto Rice (Arborio used here)
  • 1/2 C. Dry White Wine (may substitute
  • 1 C. Fresh or Frozen Peas
  • 1 1/2 C. Parmigiano Cheese (freshly grated)
  • 2 T. Unsalted Butter
  • Salt and Freshly Ground Pepper to taste *

* Careful on the salt/the stock and cheese will bring plenty of salt

Preparation

  1. In a large pan place 1/2 C. water, a little salt and bring to a boil; add the asparagus and cook about 3-4 minutes (these were very thin asparagus; thickness will determine moments of cooking **
  2. Remove asparagus, drain and spread on a paper towel to cool; set aside
  3. In same pan heat the oil over medium heat and when hot add the leeks; saute until tender about 5-7 minutes
  4. Add the rice and coat with the oil; add the wine and simmer until almost evaporated
  5. Add 1 C. of the stock while stirring almost constantly; allow the rice to absorb before adding more stock
  6. Continue this process with each cup of stock (rice will be almost cooked with a little bite at the center and liquid is creamy
  7. Add the peas and combine to heat thoroughly; add the asparagus and gently combine while heating
  8. Add the cheese and butter and combine gently
  9. Add salt and pepper to taste (mostly pepper)
  10. Serve immediately

(Serves 4-8) Served as a side dish or an entree

Recipe from www.eatitalian.com

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