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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spring Vegetable Risotto Recipe

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This recipe for Spring Vegetable Risotto is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound sugar snap peas, trimmed and cut into 1/2 inch pieces
31/2 cups low-sodium chicken broth
1T plus 1 tsp olive oil
4 leeks, cleaned and thinly sliced
1/2 tsp salt
1/4 tsp black pepper
2 cloves of garlic, minced
1 cup arborio rice
3/4 cup white wine
3 large carrots cut into 1/4 inch pieces

3/4 cup grated Parmesan cheese
1T unsalted butter
1 tsp lemon juice
Directions:
Directions:
Cook peas in boiling water about 4 minutes until crisp tender. Drain and rinse with cold water and set aside.
Pour broth into a medium size saucepan and bring to a simmer over medium heat, reduce heat to low and keep broth warm.
Heat 1 T of olive oil over medium heat in a large saucepan. Add leeks, salt and pepper and cook for 6 minutes stirring frequently. Stir in the garlic and cook 1 minute.
Add remaining olive oil to the saucepan. Add rice and cook 1 minute. Add wine and stir until almost evaporated, about 3 minutes. Stir in warm broth 1/2 cup at a time stirring frequently.

 

 

 

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