The Pioneer Woman Tasty Kitchen
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Spring Risotto

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

A delicious spring risotto with asparagus and peas.

Ingredients

  • 1 pound Asparagus Trimmed And Cut Into One-inch Lengths
  • 2 Tablespoons Olive Oil
  • 1 whole Leek Quartered Lengthwise, Rinsed Thoroughly To Remove Grit, And Sliced
  • 1-½ cup Risotto Rice
  • ½ cups Dry White Wine
  • 1-½ quart Chicken Broth
  • 1 cup Fresh Or Frozen Peas
  • 1-½ cup Grated Parmigiano Cheese
  • 2 Tablespoons Butter
  • 2 dashes Salt And Pepper, to taste

Preparation

Place asparagus, ½ cup water and a generous sprinkle of salt into a large Dutch oven or soup kettle. Cover, turn the burner on high and bring to a boil. Continue to cook until asparagus is crisp tender, about 3 to 5 minutes. Drain and then spread asparagus on a paper towel to cool quickly.

Return pot to stove and heat oil over medium heat. Add leeks; sauté until tender, about 5 minutes. Stir in rice to coat with oil; add wine and simmer until almost evaporated. Add 1 cup of stock, stirring pretty constantly and allowing the rice to absorb it before adding the next cup. Continue adding stock and stirring until rice is almost cooked with a little chew at the center and liquid is creamy. Stir in asparagus and peas; cook until heated through. Stir in cheese and butter. Adjust seasonings, including salt and pepper to taste. Serve immediately, sprinkling with additional cheese and a few grinds of pepper.

3 Comments

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Mylittlenutmeg on 2.12.2011

I plan on making this for my dad’s birthday dinner tomorrow; it looks so delicious!

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Kristin on 5.14.2010

Made the risotto. It was fantastic! Even put it on my blog, I loved it so much!!! A definite will-make-again recipe.
http://myganache.wordpress.com/2010/05/14/spring-risotto/

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chocolatesbyselene on 4.16.2010

Hello, this looks very yummy, if you didn’t want to use the white wine, is there something that can be substituted for this ingredient?

6 Reviews

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Beth on 9.10.2016

So delicious and wonderful! I couldn’t find leeks but had fresh asparagus and it was great!

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pattycake on 3.3.2013

Excellent recipe. I have made many times and my family always begs for more. I use chopped onion because I never seem to have leeks on hand. And I micro-steam the asparagus–keeping a close eye on it because I hate mushy asparagus. Thanks for sharing!

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Michelle on 2.6.2012

This was my first time making risotto from scratch and it was easy and delicious! I only had asparagus so that is the only vegetable I used but I can’t wait to remake this with leeks and some lemon zest as shown in the picture. Lovely dish!

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kauai17 on 8.31.2011

Yum!!! Made this last night and it was a huge hit. My husband kept saying how great it was and my 13 month old LOVED it!!!! It’s a definite keeper. So easy to make and the flavors are so smooth and creamy. Love the veg in it too!!! TFS.

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carlyl on 8.9.2010

I made this tonight and it was wonderful! I love risotto, but I had never attempted to make it before until tonight. I love the texture that the peas and the asparagus add to it. I will definitely be making this again soon!

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