Spring Vegetable Risotto is a cozy way to welcome in the tender vegetables of spring.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 to 6 servings
Ingredients:
- 1 to 2 lbs. fava beans
- 1/2 lb. sweet peas/garden peas/English peas
- 1/2 bunch asparagus
- 2 stalks green garlic or garlic scapes
- 5 cups homemade broth (or use 4 cups commercial broth diluted with 1 cup of water)
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 1/2 tsp. salt, plus more to taste
- 1 cup aborio rice
- 3/4 cup freshly shredded Pecorino cheese
Preparation:
- Shell, blanch, and shell the fava beans.
- Shell the peas.
- Trim the asparagus and cut into bite-size pieces.
- Chop the white and light green parts of the green garlic or garlic scapes.
- Put the broth in a medium saucepan and bring to a simmer. Keep it at a very low simmer.
- Meanwhile, heat another medium saucepan over medium high heat. Add 1 tablespoon of the butter and the olive oil. When the butter is melted and stops foaming, add the chopped green garlic and the salt. Cook, stirring, until the green garlic is wilted, about 2 minutes.
- Add the rice and stir to completely coat it with the butter and oil. Cook, stirring until the opaque rice grains turn a bit translucent around the edges.
- Add about a cup of the warm broth to the rice and cook, stirring as you like. Adjust the heat so that when you're not stirring the mixture simmers a bit but doesn't boil or get too excited. When most of the broth is absorbed – when you can see the bottom of the pot for a few seconds when you stir because the mixture is thicker than the broth – add another 1/2 cup broth. Continue cooking, with some stirring, and adding 1/2 cup of broth at a time until the rice is almost tender to the bite, about 15 minutes.
- Add the asparagus and more broth and continue cooking and stirring and adding broth as needed until the asparagus is almost done and the rice is al dente – tender but with structure to each grain. Add the peas and fava beans.
- Continue cooking, adding a bit more broth and stirring, until the peas and beans are warm, just a minute or two. Stir in the cheese and remaining tablespoon of butter and taste – add more salt if you want. Serve with more cheese and freshly ground black pepper.
