Spring Risotto
foodnetwork.comServes: 4 – 6
Course: Vegetarian/Vegan Entrees
Season(s): Spring
Ingredients
- 2 tablespoons butters
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- Kosher salt and freshly ground pepper
- 1 1/2 cups Arborio rice
- 3/4 cups dry white wine
- 6 cups chicken broth, heated
- 1 pound asparagus, trimmed and cut into 1-inch pieces, blanched
- 1 cup peas
- 1/4 cup finely grated Parmesan
Instructions
Add 1 tablespoon butter and olive oil to a large sauté pan over medium-high heat. Once butter foams, add the onion and sauté until tender and soft, about 6 minutes. Season the onion with salt and pepper. Add the rice and cook while stirring, until you can hear the rice crackle softly, and it becomes translucent around the edges. Add the wine and cook, while stirring, until the wine is almost dry and absorbed. Once wine has been absorbed, add 1 cup hot broth at a time, stirring until almost all the liquid is absorbed, and then adding more. Cook until the rice is tender, about 25 to 30 minutes. Stir in the blanched asparagus and peas. Cook until the peas are very bright green and the asparagus is warmed through. Remove from hear and add the remaining butter and finely grated Parmesan.
