Spring Veggie Risotto
with Asparagus, Spinach and Peas
Spring is in the air! We're looking forward to warmer months with classic early-Spring ingredients like asparagus and sweet peas! A sprinkle of Parmesan is a luscious way to finish off this green-hued risotto.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Riz arborio
113 g
Petits pois
113 g
Bébés épinards
170 g
Asperges
56 g
Oignon, haché
10 g
Ail
2 pièce(s)
Concentré de bouillon de légumes
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient Lait)
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat your broiler to high (to broil the asparagus).
Prep: Wash and dry all produce. In a medium pot, bring 31/2 cups water and the broth concentrates to a boil over high heat. Mince or grate the garlic.
Cook the onion: Heat a large pan over medium heat. Add the butter and cook until the butter becomes foamy, smells nutty and turns golden-brown, 2-4 min. (TIP: Watch it closely so it doesn't burn!) Add the onion and garlic. Cook, stirring occasionally, until onion softens, 3-4 min.
Make the risotto: Add the rice to the pan. Toast, stirring often, for 3-4 min. Add 2/3 cup vegetable broth. Cook, stirring until most of the broth is absorbed by the rice. Continue adding the broth, 2/3 cup at a time, stirring in-between until most of the broth is absorbed by the rice, until the rice is tender and the risotto is slightly thickened, 25-28 min. Stir in the peas, spinach and half the Parmesan. Season with salt and pepper.
Broil the asparagus: Meanwhile, toss the asparagus on a baking sheet with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 4-5 min.
Finish and serve: Divide the risotto and asparagus between bowls. Sprinkle with remaining Parmesan. Enjoy!