The spring risotto is a delicious dish made with spring vegetables that will allow you to enjoy a flavorful and light first course. This risotto contains all the spring vegetables like fava beans, peas, mint, etc.
If you like fresh and light risotto recipes, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 624.10 (Kcal)
- Carbohydrates 87.73 (g) of which sugars 6.97 (g)
- Proteins 20.61 (g)
- Fat 19.78 (g) of which saturated 1.92 (g)of which unsaturated 0.53 (g)
- Fibers 13.02 (g)
- Sodium 459.87 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 5.6 oz Carnaroli rice
- 1 artichoke
- 3.5 oz fava beans
- 3.5 oz peas
- 4 asparagus
- 1 leaf mint
- 1 stalk celery
- 1/4 cup dry white wine
- 1 quart vegetable broth
- 1 tbsp extra virgin olive oil
- 1.75 oz robiola
- to taste salt
Tools
- 1 Pot
- 1 Pot
- 1 Cutting board
- 1 Spoon
Method
The secret to a good spring risotto is fresh and crunchy spring vegetables, worked minimally to maintain their taste and vibrant color.
Clean the fava beans and peas by removing them from the pod and set them aside, cut the celery into slices and set these aside too, cut the asparagus into slices leaving only the tip and finally cut the artichokes into thin strips.
Place the vegetables in a pan with a drizzle of oil and sauté them for a few seconds, add half a cup of water and cook for a couple of minutes.
After this time, set the vegetables aside along with the leftover water.
Toast the rice in a hot pan for 2-3 minutes until the rice is hot, taking care not to let it color too much or, worse, burn!
When the rice is toasted, deglaze with the white wine and let it evaporate well, you will see the rice grain grow and absorb it all, stir gently to prevent it from sticking to the pot or burning.
When there are 5 minutes left for the rice to finish cooking, add the vegetables and cooking water so it can flavor the risotto, releasing its taste.
At the end of cooking, off the heat, cream the risotto with the robiola, melting it and mixing it with the risotto. Skip this step for a vegetarian/vegan version of the risotto and replace it with a drizzle of extra virgin olive oil.
Complete the dish with a few fresh mint leaves chopped by hand.
The spring risotto is ready!
Plating Tips:
Serve the spring risotto simply by mixing it with the robiola so it stays creamy and flowing. Complete the dish by adding mint leaves to enhance the freshness of the dish
Wine Pairing:
I suggest pairing the spring risotto with a white wine capable of balancing the freshness of the risotto. For example, you can serve it with a sparkling Valdobbiadene Prosecco D.O.C.G, straw yellow in color, with a fresh and fruity bouquet.
