SPRING VEGETABLE RISOTTO
Steps:
- 1. For the Gremolata: Combine ingredients in small bowl and set aside. 2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm. 3. . Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. 4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes. 5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes. 6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately.
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Bedrock__
[email protected]This risotto was a bit bland for my taste. I think I'll add more herbs and spices next time to give it more flavor. The vegetables were cooked well and the rice was creamy, but it just needed a bit more oomph.
MDdastagir MDdastagir
[email protected]I made this risotto for a dinner party last night and it was a huge hit! Everyone loved the creamy texture and the vibrant flavors of the vegetables. I especially liked the addition of lemon zest, which gave the dish a nice brightness. Will definitel
Esihle Mukelo
[email protected]This risotto was a bit too salty for my taste, but otherwise it was very good. I think next time I'll use less salt or omit the Parmesan cheese altogether. The vegetables were cooked perfectly and the rice was creamy and flavorful.
Oyewole Yusuf
[email protected]I've made this risotto several times now and it's always a hit with my family and friends. It's so easy to make and the results are always impressive. The risotto is creamy and flavorful, and the vegetables add a nice pop of color and texture. I high
Jathen Varner
[email protected]This risotto was delicious! The vegetables were perfectly cooked and the lemon zest added a nice pop of flavor. I used vegetable broth instead of chicken broth and it turned out great. Highly recommended!
Elle Bradshaw
[email protected]I'm not a big fan of risotto, but I thought I'd give this recipe a try. I was pleasantly surprised! The risotto was creamy and flavorful, and the vegetables added a nice pop of color and texture. I especially liked the addition of lemon zest, which g
Tafhim Farhan
[email protected]This risotto was a bit bland for my taste. I think I'll add more herbs and spices next time to give it more flavor. The vegetables were cooked well and the rice was creamy, but it just needed a bit more oomph.
run uk
[email protected]I made this risotto for a dinner party last night and it was a huge hit! Everyone loved the creamy texture and the vibrant flavors of the vegetables. I especially liked the addition of lemon zest, which gave the dish a nice brightness. Will definitel
magar Pun
[email protected]This risotto was a bit too salty for my taste, but otherwise it was very good. I think next time I'll use less salt or omit the Parmesan cheese altogether. The vegetables were cooked perfectly and the rice was creamy and flavorful.
Shahin rara
[email protected]I've made this risotto several times now and it's always a hit with my family and friends. It's so easy to make and the results are always impressive. The risotto is creamy and flavorful, and the vegetables add a nice pop of color and texture. I high
Taryn Leren
[email protected]This risotto was delicious! The vegetables were perfectly cooked and the lemon zest added a nice pop of flavor. I used vegetable broth instead of chicken broth and it turned out great. Highly recommended!
C Claspill
[email protected]I'm not a big fan of risotto, but I thought I'd give this recipe a try. I was pleasantly surprised! The risotto was creamy and flavorful, and the vegetables added a nice pop of color and texture. I especially liked the addition of lemon zest, which g
Ellar Israel
[email protected]This risotto was a bit bland for my taste. I think I'll add more herbs and spices next time to give it more flavor. The vegetables were cooked well and the rice was creamy, but it just needed a bit more oomph.
Ajaykumar Mandal
[email protected]I made this risotto for a dinner party last night and it was a huge hit! Everyone loved the creamy texture and the vibrant flavors of the vegetables. I especially liked the addition of lemon zest, which gave the dish a nice brightness. Will definitel
Michaela Brown
[email protected]This risotto was a bit too lemony for my taste, but otherwise it was very good. I think next time I'll use less lemon zest or add a bit of honey to balance out the tartness. The vegetables were cooked perfectly and the rice was creamy and flavorful.
SACIID HILOWLE
[email protected]I love this recipe! It's so easy to make and the results are always impressive. The risotto is creamy and flavorful, and the vegetables add a nice pop of color and texture. I've made it several times now and it's always a hit with my family and frien
Helve Jacques
[email protected]This risotto recipe is a great way to showcase the flavors of spring. The vegetables were perfectly cooked and the lemon zest added a nice pop of flavor. I used vegetable broth instead of chicken broth and it turned out great. Highly recommended!
Robert Mccabe
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The combination of flavors and textures was spot-on. The asparagus and peas added a nice crunch, while the lemon zest and Parmesan cheese gave it a delightful tanginess. Will definite
DH ANTOR KHAN
[email protected]5 stars! This recipe is a winner! The risotto turned out creamy, flavorful, and packed with colorful spring vegetables. The lemon zest added a nice brightness that cut through the richness of the dish. I highly recommend trying this recipe if you're
Mahabur Rhaman
[email protected]This risotto was a delightful journey through the flavors of spring! The asparagus, peas, and carrots added a vibrant freshness to the dish, while the lemon zest and Parmesan cheese brought a zesty and savory balance. The rice was cooked to perfectio