Spring Veggie Risotto

Name: Spring Veggie Risotto
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 3 servings
Ingredients: 2 tbsp olive oil; 2 shallots; 4 scallions; 2 cloves garlic; 1 cup arborio rice; ⅔ cup dry white wine; 4 - 6 cups vegetable broth; ⅓ cup heavy cream; ½ cup parmesan; 1 cup fava beans; ½ cup sun-dried tomatoes; 1 lemon; kosher salt; black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
3 servings
Calories
676 kcal
Course
Side Dish, Main Course
Cuisine
Italian, American

Spring Veggie Risotto

Omar Parker

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This Spring Risotto is rich, creamy, and packed with fresh veggies like asparagus, fava beans, and sun dried tomatoes.

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Ingredients

Servings

2 tbsp olive oil
2 shallots finely chopped
4 scallions finely chopped
2 cloves garlic minced
1 cup arborio rice
⅔ cup dry white wine
4 - 6 cups vegetable broth kept hot on the stove
⅓ cup heavy cream
½ cup parmesan grated
1 cup fava beans shelled
½ cup sun-dried tomatoes in oil, drained and chopped
1 lemon cut into thin wedges
kosher salt
black pepper

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Instructions

Heat the olive oil in a large saucepan set over a medium heat until hot. Add the shallot, scallion, garlic, and a pinch of salt, sweating for 6-7 minutes until softened.
Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, and then reduce to a simmer for a further 2 minutes.
Incorporate the hot broth by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
Continue in this fashion until the rice is tender to the bite and creamy, usually about 20-30 minutes. You may not need to use all the broth.
Meanwhile, cook the asparagus and fava beans in a large saucepan of salted boiling water until tender, about 3 minutes.
Drain well and refresh in a bowl of ice water. Drain again, pat dry, and cut the asparagus spears in half.
Once the rice is ready, stir in the heavy cream and Parmesan. Adjust seasoning to taste with salt and pepper.
Ladle into bowls and top with the asparagus, fava beans and chopped sun-dried tomatoes. Serve with lemon wedges on the side for squeezing over.

Nutrition Information

Show Details

Calories 676kcal (34%) Carbohydrates 89g (30%) Protein 19g (38%) Fat 24g (37%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 41mg (14%) Sodium 1559mg (65%) Potassium 1067mg (30%) Fiber 9g (36%) Sugar 15g (30%) Vitamin A 1523IU (30%) Vitamin C 32mg (36%) Calcium 293mg (29%) Iron 6mg (33%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 676 kcal

% Daily Value*

Calories	676kcal	34%
Carbohydrates	89g	30%
Protein	19g	38%
Fat	24g	37%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Cholesterol	41mg	14%
Sodium	1559mg	65%
Potassium	1067mg	23%
Fiber	9g	36%
Sugar	15g	30%
Vitamin A	1523IU	30%
Vitamin C	32mg	36%
Calcium	293mg	29%
Iron	6mg	33%