Spring vegetable risotto
Risotto is comfort food at its best, and you can easily change the basic recipe to suit the season by adding almost any fresh ingredients you have at hand.
Keywords
- Not Set
Ingredients
- 4 cups diluted salt-reduced or homemade vegetable stock
- 1 bunch asparagus (trimmed)
- 3 1/2 oz baby carrots (halved lengthwise)
- 7 oz fresh young peas (shelled)
- 1 lb baby fava beans (shelled)
- 2 tbsp olive oil
- 2 baby leeks (trimmed and thinly sliced)
- 1 1/2 cups risotto rice
- 1 tbsp pesto
- 2 tbsp pine nuts (toasted)
More Like This
Spring Vegetable Risotto - DineDishDigest
dinedishdigest.com
Fresh Spring Risotto – wallacegardencenter
wallacesgardencenter.com
Spring Vegetable Risotto - Wine4Food
wine4food.com
Spring Vegetable Risotto with Toasted Pine Nuts - Delicious Living
deliciousliving.com
Spring vegetable risotto | Recipes | WW New Zealand
weightwatchers.com
Spring Vegetable Risotto | America's Test Kitchen
americastestkitchen.com
Spring Risotto Recipe | olivemagazine
olivemagazine.com
Asparagus risotto | Something New For Dinner
somethingnewfordinner.com