Jarlsberg® spring vegetable risotto
Generous Jarlsberg® and fresh spring vegetables in a creamy risotto—hearty and flavorful. Perfect for veggie lovers!
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jarlsberg.com.
Cooking tools:
- Dutch oven
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Slotted spoon
- Chef's knife
- Cutting board
- Grater
- Paper towel
- Measuring cup
- Measuring spoon
Ingredients
- 6-8 cups hot chicken stock
- 1 bunch of asparagus, trimmed and cut into 2-inch lengths
- 1/4 cup olive oil
- 1 medium leek, trimmed and sliced
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1/4 cup lemon juice
- 2 tbsp unsalted butter
- 170 g Jarlsberg®, shredded
- 2 cups frozen peas, thawed
- 1/4 cup coarsely chopped mint leave
- 1 tbsp finely diced preserved lemon rind
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Jarlsberg® spring vegetable risotto - Norseland | Jarlsberg®
norseland.ca
Spring Vegetable Risotto
americastestkitchen.com
Fresh Spring Risotto – wallacegardencenter
wallacesgardencenter.com
Spring Vegetable Risotto
wine4food.com
Joanna Gaines’s Spring Vegetable Risotto
purewow.com
SPRING VEGETABLE RISOTTO | SA Garden and Home
gardenandhome.co.za
Jarlsberg® zucchini fritters with roasted garlic cream
jarlsberg.com
Vegetable Risotto
arcticgardens.ca