Spring Vegetable Risotto Recipe

Looking for an easy Spring Vegetable Risotto recipe? Learn how to make Spring Vegetable Risotto using healthy ingredients.


Submitted by rcraw4

Makes 4 servings



Serves 4 as a main course or 6 as a first course. Published May 1, 2008. From Cook's Illustrated. To make this dish vegetarian, replace the chicken broth with vegetable broth; the test kitchen?s favorite brand is Swanson Vegetarian Vegetable Broth (see related tasting). Onions can be substituted for the leeks. If substituting onions, use 1 roughly chopped medium onion (1 cup) in the broth and 2 minced medium onions (2 cups) in the risotto. At the end of cooking, you may have up to a cup of broth left over.

Recipe Ingredients for Spring Vegetable Risotto

2 tablespoons minced fresh parsley leaves , stems reserved
2 tablespoons minced fresh mint leaves , stems reserved
1/2 teaspoon finely grated lemon zest
1 pound asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
6 cups leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 2 medium-see notes below)
4 cups low-sodium chicken broth (see note)
3 cups water
5 tablespoons unsalted butter
1/2 cup peas, frozen
2 teaspoons garlic cloves, minced
1 1/2 cups Arborio rice (see note)
1 cup dry white wine
3/4 cups grated Parmesan cheese, plus extra for serving
2 teaspoons fresh lemon juice

Recipe Directions for Spring Vegetable Risotto

  1. For the Gremolata: Combine parsley, mint and lemon zest in small bowl and set aside.

  2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.

  3. Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.

  4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.

  5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

  6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately.

Categories

Rice, Vegetables, First Course, Main Dish

Nutrition Facts
Serving Size 856.9g
Amount Per Serving
Calories
652
Calories from Fat
187
% Daily Value*
Total Fat
20.8g
32%
Saturated Fat
12.6g
63%
Trans Fat
0.0g
Cholesterol
55mg
18%
Sodium
504mg
21%
Potassium
688mg
20%
Total Carbohydrates
87.1g
29%
Dietary Fiber
8.0g
32%
Sugars
9.1g
Protein
19.8g
Vitamin A 80% Vitamin C 57%
Calcium 35% Iron 43%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • High in vitamin A
  •   Bad points
  • Contains alcohol
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