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Home » Risotto » Early Spring Risotto #SundaySupper

Early Spring Risotto #SundaySupper

Published: Mar 22, 2015 · Modified: Nov 15, 2022 by Cooking Chat · This post may contain affiliate links

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Early Spring Risotto. Cooking Chat recipe for #SundaySupper

I am so ready for spring! Apparently, spring is not quite ready for us. We got a bit of snow on the first day of spring, and a bit more yesterday. Today, I am straddling the seasons with this Early Spring Risotto. I’m using asparagus and snow peas in this recipe, my favorite early spring vegetables. But it is still chilly here, and the creamy richness of the risotto is comforting, something we’ll need as we await our record setting snow to melt. Digging into this tasty dish can make you forget about the winter!

I do tend to think of risotto as a cold weather dish; stirring that risotto pot is a nice winter activity. But one of risotto’s great features is that it can be adapted to capture the flavors of the season. For instance, for a fall #SundaySupper, I shared Risotto with Butternut Squash, Chicken and Sage. So it was the perfect canvass on which to add some spring colors and flavors!

In addition to the asparagus and snow peas, I pureed some mint and garlic to use in the final stages of the risotto making. I’ve done a version of this risotto with a basil emulsion before, but somehow mint seems to say spring even more. But you could definitely substitute basil for the mint here.

mint puree getting stirred into the early spring risotto

The detailed instructions are in the recipe card, but a few quick risotto pointers if you haven’t made risotto or had much success with it. Many recipes say to cook the risotto for about 20 minutes, gradually ladling in the liquid. I find it takes closer to 40 minutes to get the risotto nice and tender. This isn’t a dish to be rushed! You don’t have to stir constantly, but don’t wander too far from the pot. Stir every few minutes with a good sturdy spoon. You can find recipes that will promise you faster risotto, but I’d gladly put mine up against those in a taste test.
Early Spring Risotto recipe features asparagus, snow peas and tasty Parmigiano cheese. Dig into this creamy dish and forget about winter!

Slow, gradual cooking is one key to great risotto. Another is awesome cheese! I use authentic Parmigiano Reggiano cheese, grating the amount needed for the dish from a nice chunk of cheese. This is the kind of parm that is tasty to nibble by itself, enjoying that rich nutty flavor.

Once the risotto is nice and tender, stir in the cheese, followed by the mint and veggies. Serve this right away, risotto is at its best right after its done cooking. Enjoy with a crisp Italian white wine, and let the warmth of the dish reming you of balmy spring days to come!

Cooking Chat's Early Spring Risotto

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Early Spring Risotto

Early Spring Risotto. Cooking Chat recipe for #SundaySupper
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★★★★★

5 from 2 reviews

This Early Spring Risotto features asparagus and snow peas to celebrate the season, and gets rich flavor from Parmigiano Reggiano cheese.

  • Author: Cooking Chat
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main
  • Cuisine: Italian

Ingredients

Scale
  • ½ cup mint
  • 3 garlic cloves
  • ¼ cup extra virgin olive oil, plus 2 extra tbsps olive oil
  • 1 ½ cup sweet onions such as Vidalia, chopped
  • ½ cup dry white wine
  • 2 cups arborio rice
  • 7 cups vegetable broth
  • 1 bunch asparagus, rough ends trimmed, the remainder cut into pieces of about 2 inches
  • 2 cups snap peas, ends trimmed, pods cut in half
  • ¾ cup freshly grated Parmigiano Reggiano, plus extra to pass at table
  • 1 tbsp lemon juice
  • salt and pepper to taste

Instructions

  1. Puree the mint, garlic and ¼ cup of olive oil in a food processor. Set aside for later use.
  2. Bring the broth to a gentle boil and then lower the heat to keep it warm, on burner handy to where you’ll be cooking the risotto.
  3. Heat 1 tablespoon of the olive oil in sturdy pot for making the risotto. Add the onion and sauté in the olive oil on medium heat until it softens, about 5 minutes.
  4. Pour in the rice, and stir to get it all well coated with the onions and oil. Cook for about one minute, then stir in the wine. Stir frequently, and cook until the wine is pretty well absorbed.
  5. Once the wine has been absorbed, it’s time to begin gradually adding the stock to to pot. Add one cup of stock to the rice, and stir frequently. I keep it around medium heat, but go a bit higher if things seem to be going very slow, then lower the heat if it starts boiling.
  6. When the first cup of broth is absorbed, add another. This process continues until the stock is used or mostly used, and the rice is getting tender. You need to be stirring frequently (i.e. every couple of minutes). I find the rice takes about 40 minutes to get nice and tender.
  7. Steam the vegetables while keeping an eye on the risotto. The steaming time will vary based on the thickness of the asparagus, about 3 minutes of steaming ought to do for medium asparagus. When the veggies are done, drain and rinse with cold water to keep them from cooking more, then drain again and set aside to add to the risotto later.
  8. After about 40 minutes and all the liquid has been stirred into the risotto, test the risotto. It should be tender but still a bit firm, similar to al dente pasta. You can stir in a half cup of water if you need to soften it a bit more.
  9. When the rice is ready, turn the heat down to medium low, and stir in Parmigiano Reggiano and a tablespoon of olive oil. Once the cheese has been incorporated, stir in the veggies and mint puree. Cook on low for a minute or two so the cheese melts and the flavors are incorporated. Add a generous grind or two of pepper and stir in the lemon juice. Add a bit of salt to taste if you desire, but with the cheese you don’t need much if any additional salt. Enjoy!

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Be sure to check out all the tasty creations from the #SundaySupper bloggers!

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Reader Interactions

Comments

  1. Renee

    March 22, 2015 at 5:31 am

    Looks so good! I’m adding asparagus to my grocery list for sure.

    Reply
  2. Liz

    March 22, 2015 at 6:29 am

    David, this is one gorgeous risotto! And perfect to usher in the new season!!!

    Reply
    • Cooking Chat

      March 22, 2015 at 6:49 am

      Thanks Liz!

      Reply
  3. Sam @ PancakeWarriors

    March 22, 2015 at 12:23 pm

    Risotto – the classic dish that just screams slow down and eat me slowly and enjoy ever bite! I just love this dish 🙂 It’s a bit time consuming to make risotto but worth every minute. The asparagus is a great addition

    Reply
    • Cooking Chat

      March 22, 2015 at 1:53 pm

      Thanks Sam. Definitely worth the effort!

      Reply
  4. DB, Foodie Stuntman | Crazy Foodie Stunts

    March 22, 2015 at 1:22 pm

    A very creative twist with the herb pureé. I’ll have to try it.

    Reply
    • Cooking Chat

      March 22, 2015 at 1:52 pm

      Thanks, DB, it does add some nice flavor!

      Reply
  5. Sue Lau

    March 22, 2015 at 1:32 pm

    Looks wonderful with the asparagus! Very Springlike!

    Reply
  6. Terri Steffes

    March 22, 2015 at 3:06 pm

    I have been afraid to give risotto a try, but you make it sound easy and this recipe makes me want to try! Thanks!

    Reply
    • Cooking Chat

      March 22, 2015 at 5:38 pm

      It’s worth the effort, Terri! It’s really not too hard, takes a little time, but it’s hard to go too wrong.

      Reply
  7. Wendy, A Day in the Life on the Farm

    March 22, 2015 at 3:43 pm

    Great minds David…I also made a spring vegetable risotto. I was looking to see what wine you paired yours with. I am using this dish for my #WinePW post in a couple of weeks.

    Reply
    • Cooking Chat

      March 22, 2015 at 5:37 pm

      I need to check out your post & compare notes, Wendy! I believe I paired this with an Italian white, don’t recall the details. I usually don’t add too much wine detail on SS posts.

      Reply
  8. Valerie Cathell Clark

    March 22, 2015 at 5:10 pm

    This beautiful risotto is right up my alley! I love risotto and for spring when the peas are in season –this is a favorite!

    ★★★★★

    Reply
    • Cooking Chat

      March 22, 2015 at 5:35 pm

      Thanks Valerie! I’m a big fan of peas, especially this time of year.

      Reply
  9. Marion@LifeTastesGood

    March 22, 2015 at 7:08 pm

    I love risotto anytime of year! The creamy texture is right up my alley and yours looks delicious!

    Reply
  10. Jennifer

    March 22, 2015 at 9:53 pm

    Can’t go wrong with a delicious risotto recipe like this! Yum!

    Reply
  11. Tammi @Momma's Meals

    March 23, 2015 at 9:41 am

    I love your early spring risotto! I also love the addition of mint. I too believe Risotto comes out the best the longer you cook it. Here is to all of that snow melting!

    Reply
  12. CarriesExpKtchn

    March 23, 2015 at 11:34 am

    I love risotto and this looks wonderful, thanks for sharing!

    Reply
  13. Diana @DandelionGreensBlog

    March 23, 2015 at 8:32 pm

    What a delightful dish! I adore all the flavors in your perfect risotto!

    Reply
    • Cooking Chat

      March 23, 2015 at 8:33 pm

      Thanks Diana!

      Reply
  14. Valerie

    March 23, 2015 at 8:39 pm

    Love this winter/spring recipe! Your asparagus looks fresh and crisp, not boiled into oblivion. I’m gazing at it instead of cleaning up the kitchen from my newest recipe…

    Reply
  15. Shaina

    March 23, 2015 at 8:47 pm

    I haven’t had a good bowl of risotto in a while and now I am totally craving it!

    Reply
  16. Julie @ Texan New Yorker

    March 24, 2015 at 2:40 pm

    This looks so awesome, I love risotto! I just bought some brown rice specifically made for risotto from Eataly and I’m still trying to figure out what kind of risotto to make with it – after seeing your post, I’m thinking maybe some spring veggies would be good! Thanks for the inspiration!

    Reply
    • Cooking Chat

      March 24, 2015 at 8:31 pm

      That sounds good, Julie! Interesting, I don’t think of brown rice with risotto. I did make it once or twice with something other than arborio, blanking on what it was called. Came out well though.

      Reply
  17. susan // the wimpy vegetarian

    March 24, 2015 at 9:30 pm

    I love asparagus risotto and love that you included snap peas. Really, really lovely dish!

    Reply
    • Cooking Chat

      March 25, 2015 at 5:23 am

      Thanks Susan!

      Reply
  18. Cindys Recipes and Writings

    March 26, 2015 at 5:17 am

    Spring and your risotto. Two things I can be patient for and enjoy the outcome!

    Reply
  19. Lee

    March 26, 2015 at 6:33 am

    I LOVEEEE risotto and definitely don’t make it enough!

    ★★★★★

    Reply
    • Cooking Chat

      March 26, 2015 at 7:45 am

      I should probably make it even more too!

      Reply
  20. Catherine

    March 26, 2015 at 11:41 pm

    Dear David, what a wonderful spring dish. This sounds fantastic.

    Reply
    • Cooking Chat

      March 27, 2015 at 4:48 am

      Thanks Catherine, we sure enjoyed it!

      Reply
  21. Lauren @ Sew You Think You Can Cook

    March 30, 2015 at 9:23 am

    My husband has been asking for risotto – guess what’s finally on the menu this week!? Great recipe.

    Reply

Trackbacks

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  4. Baked Lemon and Goat Cheese Dip #SundaySupper - The Girl in the Little Red Kitchen says:
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  5. Meyer Lemon Rosemary Martini by The Redhead Baker says:
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  6. Blueberry Coconut Macaroons | Pies and Plots says:
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  7. Honey Lemon Shrimp #SundaySupperCindy's Recipes and Writings says:
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  8. Carrot Cake Cookies #SundaySupper says:
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  9. Blueberry Rhubarb Muffins #SundaySupper - Hezzi-D's Books and Cooks says:
    March 22, 2015 at 10:48 am

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  10. Veal Stew with Spring Greens #SundaySupper | The Texan New Yorker says:
    March 22, 2015 at 11:09 am

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  11. Green Asparagus Soup with Seared Scallops {#SundaySupper} | An Appealing Plan says:
    March 22, 2015 at 11:26 am

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  12. Crispy Honey Chicken Spring Salad for #SundaySupper - Rants From My Crazy Kitchen says:
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  13. FoodieTots.com » Blog Archive » Spring Pea and Chevre Souffle {#SundaySupper} says:
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  14. Asparagus Gribiche: #SundaySupper | The Wimpy Vegetarian says:
    March 22, 2015 at 11:35 pm

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  15. Home-made Limoncello says:
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  16. Quiche Florentine (Spinach Quiche) #SundaySupper • Curious Cuisiniere says:
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Hi there! I'm David. I love creating tasty, (mostly) healthy recipes, finding great wine pairings, and sharing good food with family and friends. learn more about me!

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