I occasionally try new recipes, when I can find the time.  I have a pretty good repository of favorite recipes that I make regularly (you can see most of them here).  I’d say 90% of the new recipes I try don’t make it past the Debi test, meaning Debi doesn’t eat the leftovers and I know that I shouldn’t make it again.  So, when I tried this new recipe, I was skeptical, as I usually am.  But the leftovers were gone in 2 days.  Ergo, it’s a keeper:

Spring Vegetable Risotto

  • 1/2 pound sugar snap peas, cut into 1/2-inch pieces
  • 3 1/2 cups vegetable broth
  • 1 tablespoon plus 1 teaspoon olive oil
  • 4 leeks, cleaned and thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 3/4 cup white wine (or cooking wine)
  • 3 carrots, cut into 1/4-inch pieces
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon juice
  • 1 package firm tofu (optional for added protein)
  1. Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water; set aside.
  2. Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.
  3. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add leeks, salt and pepper (and tofu, if using tofu) and cook for 6 minutes, stirring frequently, or until softened. Stir in garlic and cook 1 minute.
  4. Add remaining 1 teaspoon olive oil in saucepan. Stir in rice and carrots and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in warm broth and cook for another 22-25 minutes.
  5. Add peas to saucepan and cook, stirring constantly, 2 minutes or until heated through.
  6. Remove from heat and stir in Parmesan cheese, butter, and lemon juice (you can also put the Parmesan cheese on separately after dishing up servings).
  7. Note: You’re supposed to slowly add the broth, but it didn’t seem to make a difference when I didn’t.

Spring Vegetable Risotto @ Group Recipes

One Reply to “new recipe – spring vegetable risotto”

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.