Spring risotto
Description
The recipe won't take much time. You can replace any of the vegetables in the recipe with mushrooms, sweet red pepper, radish, or asparagus. Serve hot.
Instructions
- 1
Step 1
Finely chop the onion, squash, and green onion. Cut the carrot into cubes. Pour chicken broth into a small saucepan. Bring to a boil. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter. Add the chopped onion and carrot. Stir and sauté for 1-2 minutes.
- 2
Step 2
Add cauliflower and sauté for 1 minute. Add broccoli and sauté for 30 seconds.
- 3
Step 3
Add squash and cook for 30 seconds. Sprinkle with salt and stir. Transfer the mixture to a plate and set aside.
- 4
Step 4
Add 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Heat over medium heat. Add rice and stir; cook for 1 minute. Add half of the wine and 1 1/2 teaspoons of salt. Stir and cook until the liquid has evaporated.
- 5
Step 5
Over the next 30 to 45 minutes, add 1 cup of boiling broth, stirring constantly. Cook until the broth is absorbed. Add the remaining half of the wine and cook until evaporated.
- 6
Step 6
Add green onions and peas, mix well. Season with salt to taste. Add another portion of broth if necessary. Add more salt if needed.
- 7
Step 7
Once the rice is cooked, remove from heat. Add goat cheese, Parmesan, and vegetables, then mix. Garnish with dill sprigs and serve.