Spring Vegetable Risotto

Spring Vegetable Risotto

A rich and creamy risotto, but still light and fresh with lots of fresh veggies!

Ingredients

  • chicken stock  ·  3 cups 
  • Herbie’s Risotto spice mix  ·  2 teaspoons 
  • small onion, finely chopped  ·  1 
  • olive oil  ·  2 tablespoons 
  • Arborio Rice  ·  1 cup 
  • grated Parmesan cheese  ·  1/2 cup 
  • fresh shelled peas (or frozen)  ·  1/2 cup 
  • sliced Swiss Brown mushrooms and/or asparagus  ·  2 cups 

Instructions

A rich and creamy risotto, but still light and fresh with lots of fresh veggies!

Add the Risotto spice mix to the stock and keep simmering in a small saucepan.

In a heavy-based saucepan, heat the oil and add the finely chopped onion. Stir 60-90 seconds, then add the rice, stirring to coat each grain with oil. Add a ladle full of stock and the mushrooms and fresh peas, stirring constantly until most of the liquid is absorbed. (If using frozen peas, add them with the Parmesan, later.)

Add another ladle full of stock, stirring almost constantly. Continue to add stock, making sure that each batch of the stock is fully absorbed before adding the next.

You will notice the risotto change to become thick and creamy towards the end of the cooking time. Taste a grain of rice to see whether it is properly cooked.

Stir in the Parmesan, peas if frozen, and taste for seasoning, which will depend on the saltiness of your stock. You may not need all of the stock – the risotto should be “sloppy” rather than dry, but not too wet.

Substitute or include asparagus for mushrooms if you prefer

Serve immediately.