It’s the most wonderful time of the year! The long winter has waved goodbye, and the fresh, tender veg of spring are HERE!
This base risotto recipe is, of course, perfect year-round, but there’s something special about the delicate greenery and lemon zinginess of this spring version. It’s about to be your new favourite.
Spring Vegetable Risotto
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Heat the stock in a saucepan and keep it on a simmer.
In a large high-sided pan or pot, heat the olive oil and butter over medium heat.
Add the onion, celery, and a pinch of salt and cook the vegetables gently about three minutes. Add garlic and cook another two minutes.
When the vegetables have softened, add the rice. Turn up the heat, and stir for about a minute or two.
Add the wine and allow to absorb. Turn the heat back down to medium-low.
Add the stock, a ladleful at a time, and stir gently to allow the rice to absorb. When that ladleful seems absorbed, stir in another one.
Continue this for another 15 minutes or so, then add the chopped broccoli, asparagus and zucchini.
Continue adding the hot stock until it has all been used up (use extra water if you find the rice or veg has not cooked quite through) and check the rice - it should be soft but with a bit of bite, and the veggies should be crisp-tender.
When the rice and veggies are to your liking, add the spinach and stir to wilt.
Add the 50g of organic butter and organic parmesan, half the chopped parsley, the zest of half the lemon, and stir. Check for seasoning - the amount of salt and pepper needed will depend on what stock you've used.
Serve with a drizzle of organic extra virgin olive oil, cracked black pepper, a squeeze of lemon juice, and a little extra grated organic parmesan.