Spring Vegetable Risotto
Are you completely obsessed with spring produce? Do you find yourself staring at the wall of greens in your supermarket, going through your mental recipe roladex pondering the best way to use them all? Me too. Around this time of year no one should have to choose between asparagus, ramps, lemon, parsley or peas. This recipe uses all of them.
My favorite part about this risotto is the lightness in flavor and texture. With tons of lemon and bright springy flavors the result is the polar opposite of a heavy winter dish, which we have all had quite enough of in the last few months. I avoided using cream and butter as well, to keep the post risotto food coma to an absolute minimum.
I combined my favorite elements of two different spring risotto recipes from Food52 for this one. The first, and main recipe baseline, was this spring risotto recipe (originally from Gourmette NYC). Aside from the cheese (which is a given) it's on the healthier spectrum of risotto recipes. Since I love lemon and parsley, I used those elements from this spring risotto recipe (originally from Rasberry Eggplant) subbing in meyer lemons for traditional lemons because they're sweeter. Normal lemons would do just fine, though.
Spring Vegetable Risotto
Ingredients:
Directions:
1 - Heat the broth in a saucepan over low heat.
2 - In a separate saute pan, heat the olive oil over medium heat. When hot add the onion and a pinch of salt and pepper and cook until translucent. Add the garlic. Continue stirring for another minute. Add the rice, stirring until the grains become translucent.
3 - Add the white wine, cook until all the wine is absorbed.
4 - Once the wine is absorbed, add a cup of the warm broth, continually stirring. As the rice absorbs the broth, continue adding a cup of broth at a time, constantly stirring until the rice is al dente (approximately 30 minutes). You may not need all of the broth.
5 - Incorporate the 1/4 cup of parmigiano reggiano, ramps, asparagus, peas, and more salt and pepper to taste. Stir for 1 to 2 minutes until the green tops of the ramps are wilted, and the asparagus and the peas are cooked, yet still crisp.
6 - Add the lemon juice, lemon zest and parsely.
7 - Transfer to individual bowls or one large serving dish. Garnish with shavings of fresh parmigiano reggiano.
8 - Enjoy!
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About the authors
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Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
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Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.
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