Spring Risotto Recipe
Recipe By Chisel And Fork
Loaded with spring vegetables like asparagus and peas, this spring vegetable risotto is perfect as a side or entree.
4.4
19 Rating -
Rate
Non Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Risotto Recipe
- 0.38 tablespoon Unsalted butter
- 0.38 tablespoon Olive oil
- 0.38 cup Chopped leeks
- 0.13 cup Chopped fennel
- 1/2 Garlic cloves, minced
- 0.19 cup Arborio rice
- 0.08 cup Dry white wine
- 0.63 cup Low sodium chicken stock
- 0.13 pound Asparagus
- 1 ounce Frozen peas
- 0.13 tablespoon Lemon zest
- 0.38 tablespoon Lemon juice
- 0.63 ounce Goat cheese
- 0.06 cup Freshly grated parmesan cheese, plus extra for serving
- 0.38 tablespoon Chopped chives, plus extra for serving
- As required Kosher salt + black pepper for taste
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Chisel And Fork