Risotto with Spring Vegetables

Name: Risotto with Spring Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Carnaroli or Arborio rice or other medium-grain rice; 227 grams thin asparagus, cut into 2-inch pieces; 0 teaspoons freshly ground black pepper; 118 milliliters chopped carrot; 946 milliliters Homemade Chicken Stock; 473 milliliters shelled fava beans (about 1 1/2 pounds unshelled); 59 milliliters chopped fresh parsley; 118 milliliters fresh green peas; 2 Tbsps extra-virgin olive oil; 113 grams cup grated fresh Parmigiano-Reggiano cheese; 0 teaspoons saffron threads, crushed; 0 teaspoons salt; 237 milliliters chopped shallots; 118 milliliters white wine

Risotto with Spring Vegetables might be just the main course you are searching for. This recipe serves 6. One serving contains 395 calories, 19g of protein, and 12g of fat. It is a rather cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 45 minutes. Spring will be even more special with this recipe. It is a good option if you're following a gluten free diet. A mixture of saffron threads, chicken stock, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Cook beans in boiling water 2 minutes.

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Beans

Water

Drain and rinse with cold water; drain.

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Water

Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes.

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Beans

Water

Peas

Drain and rinse with cold water; drain well.

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Water

Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

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Chicken Stock

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Sauce Pan

Heat oil in a large Dutch oven over medium heat.

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Cooking Oil

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Dutch Oven

Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally.

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Shallot

Carrot

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Frying Pan

Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly.

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Saffron

Rice

Wine

Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

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Stock

Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock.

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Fava Beans