Spring Vegetable Risotto

Delicious, creamy risotto. This is a vegetarian version, but you can add chicken or prawns if you need meat.

Image of Spring Vegetable Risotto
Spring Vegetable Risotto
  • 2 cups arborio rice
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup good white wine
  • approx 750ml good vegetable stock
  • 2 sticks celery, sliced
  • 2 handsful fresh baby spinach
  • 1 cup mixed green veggies – peas, broccoli, beans
  • 2 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste
  • Bring your stock to a simmer and keep hot while you cook the risotto. You need the stock hot to speed up the cooking process and make the risotto creamier.
  • Gently cook the onions in about 1 dessertspoon of butter until translucent
  • Add the garlic and cook for another couple of minutes
  • Add the arborio rice and stir well
  • Pour in the wine and cook until the wine is absorbed
  • Gradually add the simmering stock, about half a cupful at a time stirring well each time until it has been absorbed before adding the next half a cup of stock
  • When the rice is almost cooked add the vegetables except for the spinach
  • Continue to gradually add the stock and simmer until the rice is cooked – you may not need all the stock
  • Season to taste with the salt and pepper
  • Add the butter, most of the Parmesan (reserve a bit to sprinkle over the top of the finished dish) and the spinach leaves. Stir through gently until the butter and cheese has melted.
  • Serve with the rest of the Parmesan cheese sprinkled on the top.

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