How To Make Spring Vegetable Risotto || Cara Di Falco || Cara's Cucina

Heat vegetable stock in a pan over low heat.

In a large pan, warm 1 tablespoon of butter.

Add 1 shallot and 2 cloves of garlic to the pan and cook for 2 to 3 minutes until fragrant.

Add 8 oz of sliced baby bella mushrooms and cook for about 8 minutes until they have color and are cooked down.

Remove the mushrooms from the pan and set aside to prevent them from getting mushy.

Add another tablespoon of butter to the same pan and melt it.

Add 1 cup of arborio rice to the melted butter and toast the rice until the edges become opaque and a nutty fragrance develops.

Pour in 1 cup of white wine and allow the rice to absorb the liquid.

Continue adding ladlefuls of warm vegetable stock to the rice for about 20 to 25 minutes until the rice is al dente, tasting as you go.

Once the rice is nearly al dente, add back the sautéed mushrooms, baby spinach, peas, and chives.

Stir in a small handful of Parmesan cheese and top the dish with a poached egg.

Equipment Needed

Spice Level:

Dietary