Springtime Risotto!

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Springtime Risotto2

Springtime Risotto!
By: Kecia’s Flavor Breakthrough!
I am so happy to see spring this year! I think most everyone is! It is time to start having more fresh flavors in the kitchen. I am making a feast today of springtime flavors, Spring Chicken, this risotto, maybe some nice rolls, some nice vegetables. Don’t let risotto intimidate you, it is very easy, just a little time consuming, but well worth it! This will be a fantastic meal and I will be surround by my family! What is better than that a Sunday night dinner? Nothing!
Serves 4 – 6



  • 2 tbsp. olive oil
  • 1 leek
  • 2 clove garlic, minced
  • 1 cup Arborio rice
  • ½ cup wine
  • 3 cups chicken or vegetable broth
  • 10 spears asparagus, cut into 2 inch sections
  • ½ cup frozen peas
  • 2 tsp. parsley
  • ½ cup shredded parmesan cheese, divided
  • Salt and pepper to taste


Trim the bottom of the leek and cut about a 3” piece off. Dice finely. In a deep skillet, heat olive oil over medium heat. Add the leek and cook until it starts to soften.


Add the garlic. Now, stir in the rice and cook an additional minute.


Deglaze the pan with the wine and cook until it is mostly absorbed. Add one cup of the broth and continue to stir and cook until absorbed. Repeat with the next cup of broth.


When this is absorbed add the final cup of broth and  asparagus.


Cook and stir until liquid is absorbed add peas and sprinkle in the parsley,


¼ cup of the cheese and salt and pepper to taste.

Springtime Risotto

Place in a serving bowl and top with the remaining cheese.

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