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Spring Vegetable Risotto

Spring Vegetable Risotto

Give your usual risotto a makeover with this spring vegetable mix! The rice pairs extremely well with the other ingredients, guaranteeing a healthy and delicious dish. Here is how you can make this vegetable risotto.

vegetable risotto

  • 1 tsp of olive oil
  • 3 and ½ cups of chicken broth
  • ½ pound of sugar snap peas
  • ½ tsp of salt
  • ¼ tsp of black pepper
  • 4 leeks
  • 2 cloves of garlic
  • ¾ cup of white wine
  • 3 large carrots
  • 1 cup arborio rice
  • ¾ cup of grated Parmesan cheese
  • 1 tbsp of butter

Spring Vegetable Risotto

First of all, begin by boiling some water into a medium-sized pot. Pour your peas into the boiling water and then cook them for about 5 minutes. When you are done, drain and rinse them with cold water and then set everything aside.

Secondly, take your chicken broth and pour in into a saucepan, bringing it to a simmer. Then, reduce the heat to low and keep your broth warm. In another saucepan, heat up the olive oil, then add the leeks, salt and pepper and cook for 5 minutes. Stir frequently, until the leeks soften. Put in the garlic and cook for one additional minute.

Now, take the rice and pour it over your vegetables. Pour wine into the saucepan and stir until it evaporates. Once that is done, mix in the warm vegetable broth and stir until the liquid is absorbed. Do not pour in everything at once. Pour in about ½ cup and wait until it gets absorbed. When you are almost done cooking, add the carrots too.

Lastly, add the peas into the saucepan, stirring constantly. Turn off the heat, and then add your Parmesan cheese, butter and the squeeze of lemon juice. Now, your vegetable risotto is ready to serve!

 

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