Spring Risotto

This risotto can be customized with any spring vegetables you have in your kitchen.

Spring Risotto
Makes 10 to 12 Servings
  • 6 tablespoons salted butter
  • 2 cups diced onion
  • 4 cups arborio rice
  • 1 cup white wine
  • 8 to 10 cups warm chicken stock
  • 4 cups arugula, chopped
  • 2 cups peas
  • 2 cups chopped asparagus, blanched
  • 1 cup grated Parmesan cheese
  • Kosher salt, to taste
  1. In a deep stockpot, melt butter over medium heat. Add onion, and cook, stirring occasionally, until soft, about 5 minutes.
  2. Add rice to pot, and stir using a wooden spoon; cook for 2 minutes. Add wine, and cook until liquid is absorbed, about 2 minutes. Stir in stock, 1 ladleful at a time, stirring constantly, until rice is tender but still a little toothsome, about 20 minutes. Stir in arugula, peas, asparagus, and cheese. Cook until it all comes together, about 1 minute. Season to taste with salt. (Risotto should be loose but not soupy. It should gently pool when scooped and placed on a plate.) Serve immediately.