Risotto primavera

Early spring vegetables combined with the warming comfort of risotto. Vary this with whatever vegetables suit your fancy. A cool night spring delight for sure.


  • 1 cup uncooked Arborio rice, rinsed well
  • 2 TBS extra virgin olive oil
  • 2 TBS organic butter
  • ½ cup chopped onion
  • 1 shallot, diced (optional)
  • 3 cups vegetable broth of choice or organic chicken stock
  • Salt & pepper
  • 2-4 TBS. Pecorino Romano cheese, or Parmesan
  • 1-2 TBS olive oil & a pinch or 2 of kosher salt
  • 2 cups asparagus, cut in 1 ½” pieces
  • 1 cup crimini mushrooms, sliced
  • 1-2 cups frozen peas (allow to defrost in a bowl), or fresh sugar snaps!
  • ¼ cup or more combined, finely chopped herbs of choice: parsley, chervil, chives, sorrel, marjoram



Sauté onion & shallot in oil and butter for 3 minutes.  Add rice, stirring for about 2 minutes. Stir in 1 cup of broth. Continue cooking ON LOWEST FLAME, COVERED, cooking and stirring until liquid is absorbed.  Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

Preheat oven to 250

While risotto is cooking, sauté asparagus and mushrooms.  Using a heavy bottomed fry pan, heat olive oil and a pinch or two of kosher salt.  Add chopped asparagus and sauté for 5 minutes, stirring often so they become bright green and begin to blacken a little. After a few minutes, you can add a few TBS of water as well, it will steam up the pan and cook the asparagus quickly.  Add mushrooms and cook just until juices release, about 5 more minutes. Set vegetables aside.

Add 3rd cup of broth to risotto, stir gently and cover. When water is absorbed transfer rice to a baking dish with a lid. Add peas, asparagus and mushrooms, parmesan cheese, salt and black pepper. Stir gently. Sprinkle fresh herbs on top. Cover and place in oven for 10 minutes. Let sit for 5 minutes covered before serving.



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