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Spring Vegetable Risotto

 

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Spring Vegetable Risotto
 

 

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Recipe

Spring Vegetable Risotto

Every version of risotto is fabulous, but for the most authentic you have to go dairy with this dish - the combination of sharp parmesan and tangy goat cheese make this spring vegetable version superb.

Times

  • Prep Time : 10 min
  • Cook Time : 40 min
  • Ready Time : 50 min

Servings

6

Ingredients

  • 4 cups vegetable stock
  • 3 tablespoons Olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 smal carrots, peeled and diced
  • 2 cups Arborio rice
  • 1 cup frozen peas, defrosted
  • 1 cup asparagus, tips removed, stems peeled and cut into this slices on the bias
  • 1 cup grated parmesan cheese, plus more for garnish
  • 6 ounce crumbled Natural & Kosher Goat Cheese
  • 1 tablespoon kosher salt
  • Freshly ground black pepper

Directions

1. In a small saucepan, bring stock to a simmer and keep warm over low heat.

2. In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and carrots and sauté 5 to 8 minutes or until softened. Add rice and cook for 1 minute, stirring to coat with oil. Add 1 cup of stock and stir constantly until nearly all the liquid is absorbed. Add remaining stock, ½ cup at a time, stirring constantly until each portion is absorbed and rice is tender. Add peas and asparagus and cook 5 minutes or until vegetables are tender. Remove the rice from heat and stir in cheese, salt and pepper. Garnish with more parmesan if desired.

Tags

About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

2 Responses to Spring Vegetable Risotto

  1. We absolutely enjoy cooking and eating risotto!! I was so excited that you added goat cheese to this recipe! My wife and daughter can only eat goat cheese. We just found an Italian restaurant that sells the 3 types of rice to cook risotto! So we will definitely be hanging out at this site to cook this recipe over and over and over and . . . ! We love you Jamie Geller!!

  2. First – WOW!!! Thank you Thank you Thank you SOOOOOO much! It’s so kind of you to say and feels so good to hear! and I so LOVE goat cheese — so glad you all can enjoy this dish together!

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