Springtime Risotto

17 ingredients
6 steps

Ingredients

  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 2 tbs salted butter
  • 1 tbs olive oil
  • 1 finely chopped garlic clove
  • 4-5 finely chopped shallots
  • juice of 1 lemon
  • zest of 1 lemon
  • 1/2 cup fresh sweet peas
  • 1/2 cup chopped wild asparagus
  • 1/4 cup chopped fennel bulb
  • 1 tbs finely copped wild fennel shoots
  • 4 chopped mushrooms
  • 3-4 cups homemade vegetable or chicken broth
  • 1 tbs pecorino romano
  • grated pecorino romano, lemon zest, roasted pumpkin seeds for garnish
  • salt and pepper to taste

Directions

  1. 1
    Melt the butter and 1 tbs olive oil in a large sauce pan over medium heat. Add onion, garlic, chopped fennel bulb and a little salt. Cook for about 4 minutes until soft.
  2. 2
    Add rice and stir to coat for about 1 minute.
  3. 3
    Add white wine and 1/2 of the lemon juice. Stir and cook the rice mixture, allowing some of the liquid to be absorbed.
  4. 4
    Begin to add your vegetable or homemade chicken broth. Add one ladle at a time, adding a ladle after the liquid of the previous ladle is absorbed. This process should take about 18 to 20 minutes.
  5. 5
    During the last few minutes (about 15 minutes in), add your asparagus, sweet peas, wild fennel, mushrooms, remaining lemon juice, lemon zest (leave some for garnish) and 1 tbs grated pecorino romano. Add salt & pepper to taste.
  6. 6
    Garnish with lemon zest, grated pecorino romano and roasted pumpkin seeds.

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