Spring has sprung here in New Hampshire finally! The lacy tree blossoms, the tulip-and-daffodil studded yards, and warmer temps all beckon us to linger outside every chance we get. The trampoline is in full use, and flip flops and Birks are finding their way onto our happy feet.
I love seeing how the change of seasons affects our appetites. We go from craving warm bowls of comfort food to wanting fresh veggies and salads. This Risotto Primavera is a sort of in-between, with all the stick to your ribs comfort from cheesy, warm risotto and all of the feel good bites of lots of green veggies.
This is the perfect side dish when you break out your grill and cook some chicken or steak, or our favorite, swordfish. It feels indulgent, but also healthy.
There is something so relaxing about cooking risotto. The adventure of stirring and ladeling in more broth and stirring some more (sipping a glass of wine somehow adds to the relaxation right?) until you are left with a creamy, cheesy flavor bomb of a side dish. The wine and the parm make this irresistible.
I love artichokes with risotto – I often make artichoke risotto up north at our camp when we cook steak on an open fire, since we can keep all the makings for it in the pantry. But the addition of fresh asparagus and peas were so springlike and welcome.
Feel free to play around with your veggies though. Mushrooms, sun-dried tomatoes, and butternut squash are all also delicious veggies with risotto.
Though it is delicious hot, this dish can be served at room temperature, so feel free to bring it to a potluck or picnic. It will brighten up any meal. Cheers to spring friends!
Happy Eating! xoxo Katie
Serves 4 (I doubled this recipe).
- 1 cup Aborio rice.
- 1/2 cup onion or shallot (finely diced)
- 2 tablespoon olive oil (extra virgin)
- 2 tablespoon butter (preferably unsalted)
- ¼ cup freshly grated Parmesan cheese (plus more for serving)
- 1/2 cup white wine (we use Pinot Grigio)
- 3 cups chicken stock (have more on hand)
- 1/2 cup chopped artichokes (I like canned but frozen is fine)
- 1/2 cup peas (if frozen, let soak in warm water to thaw)
- 1/2 cup chopped blanched asparagus (see directions)
- Put chicken stock in small pan over medium heat to warm it.
- Blanch Asparagus: Bring 2 cups of water to a boil. When boiling, add asparagus and cook for 5-7 minutes until tender. Get bowl of cold water + ice cubes ready, and drain asparagus then add to the ice bath to lock in their green color.
- Add the olive oil to a large skillet or frying pan and bring to medium high heat, add onions and cook until translucent (about 2-3 minutes). Add butter and Arborio rice, stir to coat rice.
- Increase heat to high, add white wine. Let rice absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to med high.
- Add the warm chicken stock, one cup at a time. As the rice absorbs the stock continue adding stock gradually. Stir constantly.
- Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx 15-20 min).
- When rice is cooked, reduce heat to low. Add ½ teaspoon freshly ground pepper, the Parmesan cheese and stir. Then add the vegetables. Taste to see if more salt or pepper is needed. Add more Parm on top for serving.