Spring Risotto Recipe

Name: Spring Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 pound Asparagus Trimmed And Cut Into One-inch Lengths; 2 Tablespoons Olive Oil; 1 whole Leek Quartered Lengthwise, Rinsed Thoroughly To Remove Grit, And Sliced; 1- 1/2 cup Risotto Rice; 1/2 cups Dry White Wine; 1- 1/2 quart Chicken Broth; 1 cup Fresh Or Frozen Peas; 1- 1/2 cup Grated Parmigiano Cheese; 2 Tablespoons Butter; 2 dashes Salt And Pepper, to taste

Servings: persons

1 pound Asparagus Trimmed And Cut Into One-inch Lengths
2 Tablespoons Olive Oil
1 whole Leek Quartered Lengthwise, Rinsed Thoroughly To Remove Grit, And Sliced
1- 1/2 cup Risotto Rice
1/2 cups Dry White Wine
1- 1/2 quart Chicken Broth
1 cup Fresh Or Frozen Peas
1- 1/2 cup Grated Parmigiano Cheese
2 Tablespoons Butter
2 dashes Salt And Pepper, to taste

1
Place asparagus, 1/2 cup water and a generous sprinkle of salt into a large Dutch oven or soup kettle.
2
Cover, turn the burner on high and bring to a boil.
3
Continue to cook until asparagus is crisp tender, about 3 to 5 minutes.
4
Drain and then spread asparagus on a paper towel to cool quickly.
5
Return pot to stove and heat oil over medium heat.
6
Add leeks; saute until tender, about 5 minutes.
7
Stir in rice to coat with oil; add wine and simmer until almost evaporated.
8
Add 1 cup of stock, stirring pretty constantly and allowing the rice to absorb it before adding the next cup.
9
Continue adding stock and stirring until rice is almost cooked with a little chew at the center and liquid is creamy.
10
Stir in asparagus and peas; cook until heated through.
11
Stir in cheese and butter.
12
Adjust seasonings, including salt and pepper to taste.
13
Serve immediately, sprinkling with additional cheese and a few grinds of pepper.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 pound Asparagus Trimmed And Cut Into One-inch Lengths, 2 Tablespoons Olive Oil, 1 whole Leek Quartered Lengthwise, Rinsed Thoroughly To Remove Grit, And Sliced, 1- 1/2 cup Risotto Rice, 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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