This spring green risotto recipe uses spring vegetables like peas and asparagus, plus white wine, for a fresh take on this classic comfort food dish.
Spring is finally on its way, so say hello to this spring green risotto recipe!
As the weather begins to incrementally warm up bit by bit in Toronto, I find myself slowly climbing out of hibernation and beginning to enjoy the outdoors a tiny bit more.
It’s also a sign of fresh produce coming – I can practically smell the farmer’s markets already! Nothing says spring better than fresh, green vegetables with heaps of beautiful colour.
I love a lot of vegetables in my risotto so if you prefer to taste more of the rice or you want to add a protein like chicken, make sure that you cut out some of the vegetables by 1/4 cup each.
The parmesan cheese and white wine is what makes this dish super rich and delectable without overloading the palette.
Be sure to pick up some Arborio rice as that’s the best kind to make risotto with – this rice will soak in the flavours you add like the butter and wine.