Perfect Spring Veggie Risotto: Family Recipe!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Chop the green beans, onions and carrots and set aside.

Heat the broth in a saucepan and keep it warm over low heat.

In a large saucepan or Dutch oven, heat some olive oil over medium-high heat. Add the chopped onion, and sauté until they become translucent and fragrant.

Add the butter and the Arborio rice to the saucepan and stir it to coat it with the oil and butter. Cook for a couple of minutes until the rice grains become slightly toasted.

Add the chicken broth to the pot and bring to a boil. Once it's boiling, reduce the heat to medium-low and cover for 10 minutes.

After 10 minutes, gently stir, and cover for another 10 minutes.

While the rice is cooking, steam the vegetables. Steam the carrots and green beans first for 3-4 minutes, then add the frozen peas. Once the carrots and green beans can easily be poked with a fork, it's ready.

After 10 minutes, uncover and taste the rice for doneness. If it's soft and still holds its shape, it's ready to stir in the cheese.

Add the cheese and gently fold it in until it is well mixed. Then, gently stir in the vegetables.

Remove the risotto from the heat and let it rest for a few minutes. This allows the flavors to meld together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens