SPRING-VEGETABLE RISOTTO
Provided by Moira Hodgson
Categories dinner, quick, main course, side dish
Time 20m
Yield 4 first-course servings
Number Of Ingredients 11
Steps:
- In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.
- Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
- Add one-half cup more stock and continue cooking, stirring frequently.
- Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.
- Stir in the cheese and remaining butter. Serve immediately.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 941 milligrams, Sugar 9 grams, TransFat 0 grams
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Laqat Ali
[email protected]I'm allergic to peas. Can I leave them out of this recipe?
Sadia Mehmood
[email protected]I would love to try this recipe, but I don't have any asparagus. Do you think I could substitute another vegetable?
Asim Chandio
[email protected]This is my new favorite risotto recipe. It's so easy to make and always turns out perfect.
Ibrahim Changezi
[email protected]I followed the recipe exactly, but my risotto turned out too watery. I think I might have added too much broth.
Tiffany Jane
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It's creamy and flavorful, and the vegetables add a nice touch.
Ajmal shahid Shahid
[email protected]This risotto is the perfect spring dish. It's light, flavorful, and colorful.
Md Najin Uddin
[email protected]I would definitely make this risotto again. It's a great weeknight meal that's easy to make and delicious.
AdRiYaN HiMeL
[email protected]Overall, I thought this risotto was just okay. It wasn't bad, but it wasn't anything special either.
Yasir Azymai
[email protected]The risotto was a bit too al dente for my taste. I would have preferred it to be cooked a bit longer.
Mareli Medina
[email protected]I found this risotto to be a bit bland. I think it could have used more seasoning.
Jermy Eastman
[email protected]I've made this risotto several times now, and it's always a hit. My friends and family love it!
EDIDION FAVOUR
[email protected]This risotto is a great way to use up leftover vegetables. I had a bunch of asparagus and peas that were about to go bad, and this was the perfect way to use them up.
Jeremiah Kivwege
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this risotto without any problems.
Maricela Guadarrama
[email protected]The instructions were a bit confusing at first, but the risotto turned out great. I used a mix of spring vegetables that I had on hand, and it was still delicious.
Ethan Whitt
[email protected]This risotto was a delight! The flavors of the spring vegetables really shone through, and the rice was cooked perfectly. I especially loved the addition of asparagus and peas.