Spring Garden Risotto

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About the Recipe: Celebrate!  Spring is coming. Mix up a pot of Italian risotto with vegetable broth until rich, creamy consistency.  Stir in some spring onions and baby peas.  Add a touch of Parmesan cheese and fresh tender asparagus.

Cook Rice to Creamy Texture: Add about 1 cup broth over rice; cook on low heat until it’s almost absorbed, stir often; continue adding 1 cup broth at a time until rice is creamy and tender about 25 minutes.

Add Vegetables and Seasoning: Fold in spinach and peas. Add cheese and season with salt and ground black pepper to taste.

Serves:  4 to 6

pdf for Copy of Recipe – Spring Garden Risotto

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