Spring Vegetable Risotto
Spring Vegetable Risotto
Spring Vegetable Risotto
Recipe by Nicole Gaffney (ColeyCooks.com)
4 Persons
45 min
Ingredients4 Persons
| 6 tbsp | |
| 2 | Leeks, white and light green parts only, sliced |
| 1 cup | Arborio Rice |
| ¼ cup | Dry White Whine |
| 3 cups | Low Sodium Chicken or Vegetable Stock, or more as needed |
| 1 ½ cups | Quartered Radishes |
| 1 ½ cups | Chopped Asparagus |
| 2 tsp | Salt |
| ½ cup | Creamy Gourmet Cheese |
| 1 tsp | Lemon Zest |
| ¾ cup | Thawed Frozen Peas |
| 1 | Dash Freshly Cracked Black Pepper, to taste |
| 1 cup | Grated Parmesan Cheese, plus more to garnish |
| 1 tbsp | Chopped Chives, plus more to garnish |
Instructions
- Melt 3 tablespoons of unsalted Finlandia butter in a large pot over medium heat. Add the leeks and stir until translucent, about 5 minutes. Add rice and toast for 1 minute, then add white wine. Stir until absorbed, then add about 1/2 cup of stock and continue stirring. Add more stock 1/2 cup at a time once absorbed and continue until you have about 1 cup remaining.
- Add radishes along with another 1/2 cup of stock. Stir until absorbed, then add the asparagus and any remaining stock. Season with salt, then continue stirring until the rice is mostly cooked through and still slightly soupy. Add more stock as needed.
- Stir in the remaining 3 tablespoons Finlandia butter along with Finlandia Creamy Gourmet Cheese. Add lemon zest, frozen peas, pepper, parmesan cheese and chives. Stir until creamy, then taste for seasoning and adjust as needed. The rice should be slightly al dente and not too thick.
- Spoon risotto into bowls and garnish with more parmesan cheese and chives. Serve immediately.