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Risotto Primavera

May 6, 2022


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

Risotto Primavera

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.

Easter Ideas

April 16, 2019

Hi there! Happy Spring! The birds are chirping, streams are running, and we’re spending lots of time outside, so our spring is off to a great start. I am loving the timing of Easter this year for some reason. It’s actually my favorite holiday to cook for. Little kids in spring clothes, lots of chocolate and jelly beans, cheese and mimosas is basically a recipe for a great day. Baskets, brunch, and going to Mass fill us with joy and the rest of the day is always so sweet.

Over the last few years, I’ve started to make a few dishes that are from some other food stars…think Giada, Ina, and Julia. I thought I’d share them with you here because we’ve grown to love them and I can’t wait to add them to the table.

  1. Trader Joe’s Ham – I don’t know what they do to it to make it so yummy but its the best I’ve tried.
  2. Artichoke Gratinata – this will be my seventh or eight year making this for Easter. It’s so light, flavorful, and a wonderful textural combination and goes so well next to lamb or ham. I always think, why do I wait until Easter to make this? It should be in my dinner rotation too its that easy. SO looking forward to this on Sunday.
  3. Tomatoes Provencal a la Julia  I have been making these since I still lived at home out of my mom’s copy of Mastering the Art of French Cooking. They are also a dish that I’m like ‘why don’t I make these all the time?” as I somehow save them for our Easter feast. The garlic and herbs give it such big flavor. The stuffed half of a tomato just looks like a nest and is so cute for spring.

4.  Eggs Benedict with Julia’s Hollandaise Sauce – This is a family tradition from my childhood. It is actually a surprisingly easy brunch to pull together – poach eggs while the butter melts, Candian bacon fries and English muffins toast (so global!). Then just blend the Hollandaise sauce in a blender and serve. I usually pull it together while my kids recover from their sugar coma and play with the few surprises they got in their Easter basket. Ok, I’m getting so excited for Sunday now.

5. Ina Garten’s Four-Hour Lamb – I am actually going to make this for the first time, but I love it when the meal is 90% tradition and 10% something new that might become a tradition. My husband doesn’t like ham so we usually look to find a protein for him that he’ll like. Sometimes its steak, once it was chicken breasts because that’s what he wanted (insert eye roll here), and we’ve tried different lamb recipes. I’m excited to turn leftovers into gyros the next day.

6.  Ina Garten’s Sour Cream Cake –  Ok, true confession, I have been known to run to Trader Joe’s and grab their cinnamon coffee cake some years that get too crazy. But I’ve loved making this with my kids the days before Easter, and it is definitely the gold standard. A great recipe to have in your repertoire for any coffee/pot luck/brunch situation.

7. Cheese Puffs – This holiday tradition goes way back in my family. I know they look funny (and its a super old pic) but they are so good! A burst of buttery crunchiness with cream cheese and onion and Worcestershire flavors.

8. Lamb Cake – This is from Mom Loves Baking, and she must have the same mold as my mom since ours looks EXACTLY like this. My mom uses a pound cake mix, though, so look for one in your grocery store. You can find the molds on Amazon if you don’t have one already.

Happy Easter everyone! Hope you have a blessed day and happy eating. xoxo Katie