Spring Risotto Recipe

This is one of my favorite recipes ever from Once Upon A Chef!! It’s the first thing I make every Spring and it’s always such a hit with everyone I make it for!!!

INGREDIENTS

  • 6 cups low-sodium chicken broth

  • 4 tablespoons unsalted butter, divided

  • 1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces

  • ¼ teaspoon salt

  • Freshly ground black pepper

  • 1 cup frozen peas

  • 1 medium yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 1½ cups Arborio rice

  • ½ cup dry white wine

  • ½ cup grated Parmigiano-Reggiano, plus more for serving

INSTRUCTIONS

  1. In a medium pot, bring the broth to a simmer.

  2. Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.

  3. In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.)

  4. Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.

RecipesSamantha RubleComment