The Pioneer Woman Tasty Kitchen
Profile Photo

Spring Risotto

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Rich, creamy and cheesy risotto with spring vegetables folded in.

Ingredients

  • 4 cups Chicken Stock
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 1 cup Chopped Leeks, Thoroughly Washed And Dried
  • 1 Tablespoon Minced Garlic
  • ¼ teaspoons Red Pepper Flakes
  • ½ teaspoons Fresh Thyme Leaves
  • 1 cup Arborio Rice
  • ½ cups Dry White Wine
  • ½ cups Grated Parmesan Cheese, More To Garnish
  • 1 cup Peas
  • 1 cup Blanched Asparagus Tips
  • Kosher Salt
  • Black Pepper
  • Fresh Lemon Zest

Preparation

Heat the chicken stock in a medum saucepan and keep warm over low heat.

Heat the olive oil and butter in a pot over medium heat. Add the leeks and sauté until softened and translucent, about 3-4 minutes. Add the garlic, red pepper flakes, thyme leaves, rice and stir quickly until the rice is well coated and opaque, about 1 minute. Stir in the wine and cook until the liquid is nearly all evaporated.

Ladle in 1 cup of the chicken broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, approximately 25 minutes in total.

Stir in Parmesan cheese until the cheese has melted. Gently fold in the peas and asparagus tips. Check for seasonings and adjust with the kosher salt and pepper.

Spoon the risotto into dishes. Grate additional Parmesan cheese on top and sprinkle fresh lemon zest over each dish. Serve immediately.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Grilled Pizza
Profile Photo by PW Food & Friends in Main Courses
If you're craving brick-oven crispy pizza crust, you can get the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Creamy Pesto Lasagna
Profile Photo by Cooking The Globe in Main Courses
This creamy and cheesy pesto lasagna will blow your mind. You'll...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Cold Ume Somen Noodles
Profile Photo by Patricia @ ButterYum in Main Courses
Traditionally, these Japanese plum noodles are drizzled with a spicy dressing...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Burrata Caprese & Prosciutto Skillet Pizza
Profile Photo by Nam | The Culinary Chronicles in Main Courses
Bright and fresh Burrata Caprese & Prosciutto Pizza, baked in a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Grilled Teriyaki Chicken Kabobs
Profile Photo by Ann Martin in Main Courses
This sweet, savory teriyaki chicken kabob recipe comes together in less...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy