Featuring bright spring vegetables and lemon, this risotto is a delight to the tastebuds and pairs perfectly with Pinot Grigio wine.
I decided to pair this wine with a spring vegetable risotto. Yes, I could have made an appetizer (probably some sort of crostini – I love crostini) but I thought it would be more fun to show you how to make something a little bit more dinner focused. So many people get intimidated by risotto, but it’s really not as hard as you think! All you need is some patience, a good playlist, and a glass of Pinot Grigio in your hand. All of a sudden, stirring the rice doesn’t seem so daunting, now does it?!
I added lemon and green onions to this version to keep the flavor nice and bright. Those adjustments makes this recipe so much better for Spring and Summer than heavier versions. Little things make all the difference!
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National Pinot Grigio Day: Spring Vegetable Risotto
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Bright spring vegetables and lemon shine in this creamy risotto. A perfect pairing with Pinot Grigio.
Ingredients
- 1.5 cups (355 ml) arborio rice
- 3 cloves garlic
- 1 bunch asparagus
- 5 cups (1183 ml) broth
- 0.3 cups (71 ml) vermouth
- 0.3 cups (71 ml) romano (or parmesan cheese)
- 1 tbsp olive oil
- salt and pepper
- 0.5 lemon
- 0.25 cups (59 ml) peas
- 3 green onions
Instructions
- Preheat oven to 400°F (204°C).
- Add broth to a pot and keep warm over low heat.
- Mince garlic cloves and cook over medium heat with olive oil until fragrant.
- Add arborio rice and stir until coated with oil.
- Once the rice begins to toast, add vermouth and cook until absorbed.
- Add broth one ladle at a time, stirring until absorbed. Repeat until rice is puffed and tender. Taste to check for doneness.
- Wash and trim asparagus, toss with olive oil, salt, and pepper. Roast in the preheated oven for 20 minutes.
- While asparagus roasts, continue adding broth to the rice, stirring and checking for absorption.
- Squeeze lemon into risotto and stir.
- Add peas and stir.
- Chop green onions and stir them in.
- Remove asparagus from oven, chop into bite-sized pieces, and add to risotto.
- Stir in cheese.
For the Soup
Notes
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- If asparagus is out of season, substitute with other spring vegetables like broccoli florets or fava beans.
- To prevent the risotto from becoming gummy, ensure the broth is continuously simmering and add it gradually.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Risotto
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
What types of spring vegetables work best for this risotto?
You can use a variety of spring vegetables such as asparagus, peas, or spinach to bring freshness and color to your risotto.
How does the addition of lemon enhance the flavor of the risotto?
The lemon adds a zesty brightness that complements the creamy texture of the risotto and pairs well with the crisp notes of Pinot Grigio.
What technique should I use to cook the risotto to get the right consistency?
To achieve the perfect risotto consistency, gradually add warm broth to the rice while stirring continuously, allowing each addition to be absorbed before adding more.
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