National Pinot Grigio Day: Spring Vegetable Risotto
Recipe Type: Main, Side
Featuring bright spring vegetables and lemon, this risotto is a delight to the tastebuds and pairs perfectly with Pinot Grigio wine.
  • 1.5 cups arborio rice
  • 3 cloves garlic
  • 1 bunch asparagus
  • 5 cups broth
  • ⅓ cup vermouth
  • ⅓ cup romano (or parmesan) cheese
  • 1 tbsp olive oil
  • salt and pepper
  • ½ lemon
  • ¼ cup peas
  • 3 green onions
  1. Preheat the oven to 400 degrees. Add your broth to a pot and keep warm over low heat.
  2. Mince the garlic cloves and cook over medium heat with olive oil until fragrant.
  3. Add the arborio rice and stir around so the oil coats the rice.
  4. After a few minutes, once the rice starts to toast ever so slightly, add the vermouth. Cook until the liquid has absorbed into the rice.
  5. Now it's time for the broth! Add a ladle at a time, stirring every so often to help the rice absorb the liquid.
  6. Wash and trim the asparagus and toss in olive oil, salt and pepper. Pop those in the oven for about 20 minutes.
  7. While the asparagus cooks, keep adding broth to your rice. Add broth, stir, check to see if it's absorbed, add more.
  8. Repeat until the rice has puffed up and becomes tender. Not sure if it's done? Taste it!
  9. Squeeze the lemon into the risotto and stir.
  10. Add the peas and stir. I used frozen peas for this, which works fine because the rice is so hot. It defrosts them right away!
  11. Chop the green onions and stir those in, too.
  12. Take the asparagus out of the oven, chop them into bite sized pieces and add those in, as well.
  13. And last but not least, stir the cheese in.
  14. Serve with Cavit Pinot Grigio!
Recipe by Honest Cooking at