Description
A delicious spring vegetable risotto featuring leeks, asparagus, and peas, perfect for a vegetarian meal.
Ingredients
Scale
- ½ bunch asparagus (about 1 cup), cut into 1-inch pieces
- ½ cup fresh or frozen peas
- 1 leek, trimmed, sliced, and washed
- 4 tablespoons butter, divided
- 1 cup arborio or risotto rice
- ½ cup dry white or rosé wine (optional)
- 4 cups vegetable stock (or chicken stock as substitute)
- ½ teaspoon kosher salt, plus more as needed
- Black pepper, to taste
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh dill
- 1 scallion, sliced
- Lemon wedges, for serving
Instructions
- Step 1: Warm a large skillet over medium-high heat. Add 1 tablespoon of butter and allow it to melt completely until it starts to sizzle lightly, indicating the pan is ready for the vegetables.
- Step 2: Add the asparagus and peas to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the vegetables are just beginning to soften but still retain some firmness. Avoid overcooking to prevent mushy textures. Once softened, remove the vegetables from the skillet and set aside.
- Step 3: Reduce the heat to medium. Add another tablespoon of butter along with the sliced leeks into the skillet. Sauté the leeks, stirring frequently, until they become soft and translucent, approximately 4 minutes. The softness and translucency indicate they are ready and should bring a subtle sweetness to the dish.
- Step 4: Add the arborio rice to the skillet with the leeks. Stir continuously for about 2 minutes, allowing the rice grains to toast lightly. Toasting is complete when the edges of the grains look slightly translucent. This step is essential in developing the final creamy texture of the risotto.
- Step 5: Pour in the ½ cup of dry white or rosé wine. Continue stirring until the wine has completely evaporated and the mixture smells fragrant. The liquid should thicken slightly during this process.
- Step 6: Begin adding the vegetable stock in increments of about ⅔ cup at a time. After each addition, stir frequently, allowing the rice to absorb the liquid evenly. Continue this gradual process to ensure even cooking and to avoid undercooked grains. Adjust heat as necessary to maintain a gentle simmer.
- Step 7: When the rice is close to being fully cooked, taste a grain. It should be tender with a slight bite (al dente) and not mushy. If the rice is still undercooked, continue adding stock in increments of ⅔ cup and stir for an additional 5 to 10 minutes, checking frequently for doneness.
- Step 8: Once the rice is cooked to the desired texture, stir in the grated Parmesan cheese, the remaining butter, salt, and black pepper. Mix thoroughly until the risotto has a creamy and cohesive consistency that evenly coats the rice grains.
- Step 9: Assess the texture of your risotto. If it appears too thick, add small splashes of stock—up to ½ cup incrementally—stirring constantly to achieve a luscious, silky texture typical of a well-made risotto.
- Step 10: Finish by folding in the chopped fresh dill and the sliced scallion. Serve immediately with lemon wedges on the side to squeeze over the risotto, enhancing brightness and balancing flavors.
Notes
- Room Temperature: Store the risotto in an airtight container away from direct sunlight for up to 2 days.
- Refrigeration: Keep in an airtight container at 4°C (39°F) for up to 4 days. Gently reheat before serving.
- Freezing: Transfer to a freezer-safe container or bag and freeze at -18°C (0°F) for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To achieve the ideal creamy texture, keep the risotto at a gentle simmer and stir constantly to release starch evenly from the rice.
- Avoid overcooking vegetables; reduce heat to medium after 3 minutes if browning occurs too quickly to maintain vibrant color and texture.
- When adding Parmesan cheese, use freshly grated cheese to ensure smooth blending and rich flavor.
- If the risotto becomes too thick during cooking, gradually add extra stock in ½ cup increments, stirring frequently for even consistency.
- Taste the rice often near the end to avoid overcooking and ensure it remains al dente, which is essential for proper risotto texture.
- Reheat gently over low heat, adding a splash of vegetable stock as needed to restore creaminess. Stir frequently during reheating to maintain smooth texture.
- Serve alongside a simple garden salad or roasted asparagus to complement the fresh spring flavors.
- Pair with grilled chicken, lemon garlic shrimp, or gluten-free garlic bread for a more substantial meal.
- Use leftover risotto as a filling for stuffed bell peppers, savory vegetable bowls, frittatas, or vegetable lasagna.
- Garnish with lemon zest, extra Parmesan cheese, or a drizzle of olive oil or balsamic reduction for added brightness and flavor complexity.
- Substitute asparagus with additional peas or other spring vegetables according to preference, adjusting cooking times accordingly.
- For a vegan variation, omit butter and Parmesan cheese; substitute with olive oil and nutritional yeast to provide a cheesy flavor.
- Use chicken stock instead of vegetable stock if preferred for a different flavor profile.
- Select high-quality arborio rice for its high starch content essential to achieve proper creaminess; other rice types will not yield similar results.
- Choose fresh leeks with firm, vibrant green tops and white bases without browning. Thoroughly clean to remove all grit before use.
- Use good-quality, preferably low-sodium vegetable broth for flavor balance; homemade broth offers better control but store-bought is acceptable.
- Use freshly grated Parmesan for best texture and flavor enhancement; nutritional yeast is an option for those avoiding dairy.
- Pick vibrant green asparagus with tightly closed tips to ensure freshness and preferred crunch.
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A