Spring Vegetable Risotto

by Sabiha Rizvi

 

Found this gorgeous Spring recipe from www.flavorthemoment.com

There are only a few ingredients in this recipe, which can be easily customized with your favorite ingredients or utilizing what you have on hand.

Ingredients

  • 4 cups low sodium vegetable stock 
  • 2 cups water*
  • 3 tablespoons olive oil divided
  • 1 bunch asparagus trimmed and sliced on the bias into 1″ pieces
  • 1 large leek light green and white parts, halved and sliced thinly into half moons
  • 2 cloves garlic minced
  • 1 1/2 cups arborio rice
  • 1 cup cooked java beans 
  • 1 lemon zested and juiced
  • 1/4 cup freshly grated parmesan
  • 1 tablespoons softened unsalted butter

Instructions:

  • Place the stock and water in a sauce pan and bring to a boil over medium heat. Reduce heat to low and continue to simmer.
  • Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the asparagus and cook until crisp tender, 3-4 minutes. Remove from pan and set aside.
  • Add the remaining 2 tablespoons of olive oil. Add the leek and cook until softened, about 2 minutes. Add the garlic and cook for 30 seconds longer. Add the arborio rice and toast in the pan, stirring constantly until toasted, 1-2 minutes..
  • Slowly add one ladleful (about 1/2 cup) of the warm stock, stirring the risotto frequently. Add an additional ladle full of stock each time the liquid has been absorbed, until all of the stock has been added and the risotto is al dente. The rice is ready for more stock when you can draw a line through the risotto with a wooden spoon and the liquid stays put.
  • Add the asparagus and fava beans to the risotto during the last minute of cooking.
  • Remove the risotto from heat and add the lemon zest, juice, parmesan cheese and butter, and season with salt and pepper to taste. Serve immediately and enjoy!

Nutrition

serving: 1g, calories: 218kcal, carbohydrates: 24g, protein: 5g, fat: 10g, saturated fat: 3g, polyunsaturated fat: 7g, cholesterol: 9mg, sodium: 158mg, fiber: 3g, sugar: 2g

nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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