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Category: Main Course
Spring Vegetable Risotto - TastyPlanner.com
Chef: 19thcenturynerd
Prep time: 15 min
Cook time: 39 min
Serves: 4
Recipe Source: Everyday with Rachel Rae
Ingredients
1/2 pound sugar snap peas, trimmed and cut into 1/2-inch pieces
3 1/2 cups low-sodium chicken broth
1 tbsp plus 1 tsp olive oil
4 leeks, cleaned and thinly sliced
1/2 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced
1 cup Arborio rice
1/4 cup white wine
3 large carrots, cut into 1/4-inch pieces
1/4 cup grated Parmesan cheese
1 tbsp unsalted butter
1 tsp lemon juice
Instructions
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 both warm.
3. Heat 1 tbsp of the olive oil in a large saucepan over medium heat. Add leeks, salt and pepper and cook 6 minutes, stirring frequently, or until softened. Stir in garlic and cook 1 minute.
4. Add remaining 1 tsp olive oil in saucepan. Stir in rice and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 22 minutes total). When you have about 10 minutes cook time remaining, stir in carrots.
5. Add peas to saucepan and cook, stirring constantly, 2 minutes or until heated through. Remove from heat and stir in parmesan cheese, butter and lemon juice.
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