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 lb asparagus; 1/4 c sliced chives, packed tarragon leaves, and packed parsely; Black pepper, ground; 1/4 evoo; 5 c chic broth; 1 clove garlic, peeled; 1 c arborio rice; 1/3 c white wine; 2 tbsp butter; 1 c fresh grated parm

Servings: persons

Sea Salt
3/4 lb asparagus
1/4 c sliced chives, packed tarragon leaves, and packed parsely
Black pepper, ground
1/4 evoo
5 c chic broth
1 clove garlic, peeled
1 c arborio rice
1/3 c white wine
2 tbsp butter
1 c fresh grated parm

1
1. Fill large pot with water and season with salt. Bring to boil. Add asparagus and cook 90 secs. Plunge into ice bath. Dry well and cut into 1/2 in pieces.
2
2. Put herbs into processor. Add pinch s & p. With machine on add oli through tube. Puree til paste forms.
3
3. Bring broth to simmer and add garlic. Place a med sized sauce pan over med heat. Add enough oil to film base. Add rice and stir to coat. Continue stirring til lightly toasted, then pour in wine and cook to absorb.
4
4. Begin ladling in broth 1/2 c at a time stirring until each addition is absorbed. Cook until rice is al dente but quite loose. Discrad garlic. Remove from heat and stir in herb oil, then butter and asparagus.

302

kcal

Calories

Fat

Carbs

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 lb asparagus, 1/4 c sliced chives, packed tarragon leaves, and packed parsely, Black pepper, ground, 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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