Spring Risotto

When spring time rolls around, we love making this one-pot Spring Risotto using all the fresh new produce we find at our local farmers markets. Fresh English peas, sugar snap peas, baby broccoli, asparagus, are wonderful additions to this dish. Other ingredients we add are shiitake mushrooms, leeks, fresh spring garlic, which is milder, and homemade pesto This dish is especially wonderful when that spring blizzard shows up and you just want an easy to make soul warming bowl of goodness that we promise will brighten up your day!

Watch our recipe video below.

Spring Risotto Ingredients: 

4 cups of chicken or vegetable broth: 1 tetra pack chicken or NO chicken stock is perfect!

1 ½ cups Arborio rice DO NOT RINSE

2 Tbsp ghee or butter

1 onion finely chopped

2-3 finely minced garlic

2 Shiitake mushrooms chopped (optional)

Salt and pepper

½ cup white wine (optional) IF not using wine, add the additional liquid as water or broth

4-6 Tbsp pesto

1 Tbsp butter (optional)

½ cup grated Parmesan or Pecorino Romano grated cheese

2 cups blanched, sauteed or roasted vegetables

½ -1 tsp Celtic Sea Salt

Vegetable ideas: seasonal green vegetables; sugar snap peas, fava beans, asparagus, spinach, snow peas, English peas, chard, broccoli, mushrooms, (we love shiitakes), even  baby braised artichokes (*pictured)

Roasted vegetables work nicely too! Try diced butternut squash or cauliflower.

Other optional additions:  bay scallops, shrimp,

Spring Risotto Method:

  • In a separate small pot, warm the broth over medium heat. Keep near risotto pot.
  • In another 4 quart pot,  add the ghee and melt over medium heat
  • When the ghee is hot add the diced onion, garlic, mushrooms and cover. Stirring occasionally until soft.
  • Add the rice into the pot and stir until rice is coated in ghee. The rice will start “clicking” (it actually makes a noise in the pan)
  • Next add wine (if using). Stir in the wine and cook until absorbed
  • Begin to add the heated broth one cup/large ladle, at a time, stirring every few minutes until the broth is absorbed. YOU don’t need to stand and watch over it, just check often.
  • Continue this process until all the stock is absorbed & the rice is al dente, keeping the heat medium-low and stir frequently. (Al dente is when rice is firm to the bite*).
  • The rice should be done after 20 minutes. If you use all the broth before the rice is done, just add more.
  • *Test the rice by biting a little between your teeth, it should be tender but still be a tiny bit firm.
  • When rice is al dente add the pesto and the blanched or roasted vegetables.  Stir to heat through for a minute or so.
  • Add additional Pecorino cheese and butter (if using).  Check the seasoning, and add salt and pepper to taste if needed.
  • Serve in warm bowls with crusty garlic baguette and a salad.


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