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Spring Garden Vegetable Risotto

A fresh Spring risotto with a variety of garden vegetables and grated cheese!
Course Main Dish
Cuisine California Greek
Keyword risotto, spring, vegetables
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 2 cups arborio rice
  • 4 cups broth, chicken or vegetable
  • 1/2 cup white wine
  • 2 shallots, diced
  • 1/2 cup chopped leeks
  • 1 teaspoon dried dill or 2 tsps. fresh
  • 1-2 teaspoons salt
  • 1/2 - 1 teaspoon pepper
  • 1 cup chopped asparagus, 1-inch long
  • 1/4 cup young fresh fava beans, shelled or frozen
  • 1 cup fresh or frozen peas
  • 1/2 cup sugar snap peas, chopped
  • 2 teaspoons olive oil
  • 2 teaspoon butter
  • 1/2 cup grated Myzithra or Parmesan cheese

Instructions

  1. Prep all the ingredients before you begin.
  2. Place the stock in a small saucepan and bring to a simmer.
  3. In a 4 quart dutch oven or heavy large pot heat to medium and add olive oil.
  4. Add the shallots and leeks for a minute or two until softened.
  5. Add the rice and dill and continue stirring for 2-3 minutes until rice is coated.
  6. Add the wine and stir until all the wine has evaporated.
  7. Begin adding the broth one cup at a time, making sure all the broth has been incorporated before adding another.
  8. Before the last cup is added, add all the vegetables, salt and pepper.
  9. Continue with the last cup. Stirring constantly.

  10. Add the butter and turn off the heat. Add the grated cheese. Stir gently to mix.

  11. Taste and adjust before serving. Serve immediately.