Spring Risotto Recipe

Name: Spring Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sea salt; 3/4 pound asparagus, trimmed; 1/4 cup each sliced chives, packed tarragon leaves and packed flat-leaf parsley leaves; Coarsely ground black pepper; 1/4 cup extra virgin olive oil; 5 cups chicken broth; 1 clove garlic, peeled; 1 cup arborio rice; ⅓ cup white wine; 2 tablespoons butter; 1 cup freshly grated Parmesan cheese

Servings: persons

Sea salt
3/4 pound asparagus, trimmed
1/4 cup each sliced chives, packed tarragon leaves and packed flat-leaf parsley leaves
Coarsely ground black pepper
1/4 cup extra virgin olive oil
5 cups chicken broth
1 clove garlic, peeled
1 cup arborio rice
⅓ cup white wine
2 tablespoons butter
1 cup freshly grated Parmesan cheese

1
Fill a large pot with water and season generously with salt.
2
Bring to a boil.
3
Add asparagus and cook for 90 seconds.
4
Plunge asparagus into ice water to stop the cooking.
5
Dry well and cut into 1/2-inch pieces.
6
Put chives, tarragon leaves and parsley into a food processor.
7
Add a pinch of salt and pepper.
8
With machine on, add oil through feed tube.
9
Puree until a coarse paste forms.
10
Bring chicken broth to a simmer and add garlic.
11
Place a medium-size saucepan over medium heat.
12
Add enough oil to film the base.
13
Add rice and stir to coat.
14
Continue stirring until lightly toasted, then pour in wine and cook until it is absorbed.
15
Begin ladling in broth 1/2 cup at a time, stirring until each addition is absorbed.
16
Cook until rice is al dente, but quite loose.
17
Discard garlic.
18
Remove from heat, and stir in herb oil, then butter and asparagus.
19
Spoon onto plates and shower with cheese.

976

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Sea salt, 3/4 pound asparagus, trimmed, 1/4 cup each sliced chives, packed tarragon leaves and packed flat-leaf parsley leaves, Coarsely ground black pepper, and more.

Yes, Spring Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Risotto

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