Spring risotto on a gray plate on top of

Seasonal - Spring / Sides

Spring Risotto

6 Servings

Prep time: 15 min | Cook time: 30 min

Diet Style

GF
LF
LS
SC
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Chef’s Knife
  • Ladle
  • 1 Sautée Pan
  • 2 Large Saucepans
  • Wooden Spoon

Ingredients

  • 6 cups low-sodium vegetable broth, warmed
  • 2 teaspoons olive oil (Separated into 1 teaspoon portions)
  • 1 cup cherry tomatoes, cut in half
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 medium onion, chopped
  • 1½ cups Arborio rice
  • 1 cup fresh spring peas (You can substitute frozen if you can’t find fresh.)
  • ½ lb. asparagus, cut into bite size pieces
  • ¼ cup Parmesan cheese, freshly grated
  • ¼ cup basil, freshly chopped
  • Salt and freshly ground black pepper

Directions

  1. Boil vegetable broth

    Pour the vegetable broth into a large saucepan. Bring to a boil, turn to low, and keep warm.

  2. Cook tomatoes and season

    In a medium sautée pan, add 1 teaspoon of olive oil over medium heat. Once the oil is hot, add in the tomatoes and stir around to coat with the oil. Season with a pinch of salt, pepper, and thyme.

  3. Cook until soft

    Cook until the juices start to release, and the tomatoes just begin to soften. Remove from heat and set aside.

  4. Cook onion

    Heat 1 teaspoons of oil in a large saucepan over low heat and cook the onion for about 3 to 5 minutes, stirring occasionally, until soft and translucent.

  5. Add rice and stir

    Add the rice and use a wooden spoon to stir until the rice is slightly toasted for about 1 minute.

  6. Add broth and stir

    Add a ladle full of the hot broth and simmer, stirring constantly for about 20 minutes, until broth is absorbed. Continue adding hot broth, a ladle full at a time stirring constantly and allowing the broth to be absorbed before adding each ladle until rice is tender and creamy-looking.

  7. Add vegetables

    Add in the tomatoes along with their juices from the pan, the asparagus, and peas.

  8. Cook

    Cook just until the vegetables are warm and start to turn bright green.

  9. Stir in Parmesan

    Stir in the Parmesan and more broth if the risotto seems too thick.

  10. Season

    Season with salt and pepper

  11. Serve and garnish

    Serve immediately and garnish with freshly chopped basil.