Spring Risotto
Explore the freshness of spring with this vibrant green risotto! Featuring Arborio rice, herbs, and shelling peas, it’s a light yet flavorful main course perfect for warmer months.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegourmandiseschool.com.
Cooking tools:
- Dutch oven
- Microplane
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 8 Cups Vegetable Stock
- 4 Cloves Garlic (minced)
- 1/4 Cup Olive Oil
- 1 Leek (finely chopped)
- 1 Shallot (minced)
- 1 Fennel bulb (cut in half and sliced into half moons)
- 2 cups Arborio Rice
- 1/2 cup Dry White Wine
- 1 bunch Parsley
- 1 bunch Tarragon or Chives
- 1 bunch Basil
- 2 Tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 Lemon (zested and juiced)
- 1/2 cup Fresh Shelling Peas
- 4 ounces freshly grated Parmigiano Reggiano
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