Spring Risotto ~ Easter Side Dish ~ How To Make Easy Risotto

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds a nutty flavor and is a great source of omega-3s.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 400 degrees Fahrenheit.

In a large dutch oven, add 2 tablespoons of butter and 2 tablespoons of olive oil.

Once the butter is melted, add 2 cloves of chopped garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Add 1.5 cups of arborio rice to the dutch oven and sauté for 1-2 minutes until the rice absorbs the butter.

Pour in 0.5 cup of dry white wine and stir, cooking for about 1 minute until the wine evaporates.

Add 4 cups of chicken stock (or vegetable stock) to the rice mixture and increase the heat to high to bring it to a boil.

Once boiling, cover the dutch oven with a lid and transfer it to the preheated oven for about 20 minutes.

After 20 minutes, check the risotto; it should be creamy with a little liquid left.

On the stovetop, turn the heat to medium and add 1 cup of chopped asparagus and 1 cup of green peas (frozen or fresh) to the risotto, stirring to combine.

Cover and cook for about 5 minutes until the vegetables are heated through and bright green.

Add 1 teaspoon of salt, 2 teaspoons of lemon pepper, the sliced spring onions, and 0.67 cup of shredded parmesan cheese to the risotto.

Turn off the heat, stir in 1 tablespoon of butter, and adjust seasonings to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary