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Spring Garden Risotto

Spring Garden Risotto
PREP TIME
30 min
COOK TIME
32 min
YIELDS
6 servings

A terrific dish that puts the best of spring vegetables into the spotlight, complimented beautifully with Black Diamond Italiano Shredded Cheese.

Courtesy of Alison Kent

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Ingredients

1
lb(s) (500 g) asparagus, trimmed and cut into 1 ½-inch (3 cm) lengths
3
cup (750 mL) sodium-reduced vegetable broth
1 ¾
cup (425 mL) water
3
Tbsp (45 mL) butter
1
leek (white and green parts only), thinly sliced
1
carrot, diced
1
small zucchini, diced
1
clove garlic, minced
½
tsp (1 mL) each salt and pepper
1 ½
cup (375 mL) Arborio rice
½
cup (125 mL) dry white wine (or broth)
½
cup (125 mL) fresh or frozen thawed peas
1
cup (250 mL) Black Diamond Italiano Shredded Cheese
2
Tbsp (30 mL) chopped fresh tarragon, chives or parsley
1
tsp (5 mL) lemon juice
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Directions

Step 1

In a saucepan over medium-high heat, bring broth and water to a boil. Add asparagus; reduce heat and simmer until crisp-tender, about 1 minute. Using slotted spoon, transfer asparagus to bowl of ice water to cool down quickly. Drain asparagus and set aside. Cover and keep broth mixture on low heat.

Step 2

In a wide saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; cook leek, carrot, zucchini, garlic, salt and pepper until vegetables are tender, about 8 minutes. Add rice, stirring, for 1 minute.

Step 3

Add wine; cook, stirring, until liquid is absorbed, about 1 minute. Begin ladling in broth mixture, 1 cup (250 mL) at a time, and stirring after each addition. Let rice absorb most of the liquid before adding more, until all the liquid is ladled in and absorbed, and rice is creamy and tender, about 20 minutes.

Step 4

Stir in peas and asparagus; cook until heated through, about 1 minute. Remove from heat; stir in cheese, remaining butter, the tarragon and lemon juice.

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