Spring Vegetable Risotto to Awaken Your Tastebuds This Season

Using 10 ingredients or less from our very own test kitchen.

Risotto can seem intimidating, but with a little attention to a few simple steps, it is easily mastered. The ultimate Italian comfort food, risotto is rich and creamy and fun to make on a lazy day while sipping a crisp glass of wine (or two). There are countless renditions of the Italian arborio rice classic; this one celebrates the coming of spring with the addition of fresh green vegetables. Serves 4.

Ingredients: 

2 Tbsp extra virgin olive oil
3 Tbsp butter, divided
1½ cups finely chopped onion (about 1 large onion)
1 cup arborio rice
½ cup dry white wine
32 oz simmering chicken or vegetable stock
1 cup broccoli, small dice
¾ cup thin asparagus, cut into ½-inch pieces
1 cup frozen peas, defrosted
½ cup grated Parmesan cheese
Salt to taste 

- Advertisement -

Preparation: 

1. Heat the olive oil and 2 tablespoons of butter over medium-high heat in a wide, heavy skillet. Add the onion and cook until tender, about 5 minutes. Lower heat to medium, add rice and stir for about 2 minutes. Add the wine and stir until it has been absorbed, about 1-2 minutes. 

2. Stir in about 1 cup of stock. When liquid is absorbed, add another ½ cup. Continue this process until all the stock is used. This will take about 25 minutes. Keep a close eye and stir frequently.

3. Meanwhile, prepare broccoli and asparagus. Blanch them until al dente in boiling, salted water. Put the broccoli in first and then the asparagus 2 minutes later (broccoli will need about 4 minutes, asparagus only 2). Drain with cold water and set aside. 

4. When adding the final ½ cup of stock, add the broccoli, asparagus, peas, and salt to taste (about 1 teaspoon is recommended). When liquid is absorbed, add the remaining butter (1 tablespoon) and Parmesan. Remove from heat. Stir for about 1 minute and serve. 

- Partner Content -

PRO TIP: Rice Balls (Arancini)

Leftover risotto makes the best rice balls! Combine 1 cup of cold risotto with ¼ cup seasoned breadcrumbs, ¼ cup grated Parmesan and 1 egg. Cut 2 ounces of mozzarella into 20 small cubes and, using your hands, completely surround each cube with the risotto mixture. Roll the balls in about ½ cup breadcrumbs and refrigerate for at least an hour. Using vegetable oil, deep fry the rice balls in batches on medium-high heat for 3-4 minutes. Dry on paper towels and serve.

Makes 20 small rice balls.

Unveiled: A Boutique Bridal Brunch is February 23!

Our Best of Westchester Readers' Ballot is open through January 15!

Our Women in Business Awards event is November 21!

Our Best of Business event is October 30!

Our CEOs & Business Leaders Golf Outing is August 5!

Our Best of Westchester Party is July 24!

Our Westchester Home Design Awards event is June 26!

Our Wine & Food Festival returns June 4-9!

Our Wunderkinds event takes place on May 23!

Our Best of Business Ballot is open through May 15!

Our Healthcare Heroes Awards event takes place on May 9!

Our Westchester Home Builders Awards take place on April 4!

Our Diversity, Equity & Inclusion Forum is March 14!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.