Spring Vegetable Risotto

Spring Vegetable Risotto

I’ve been really enjoying the fresh spring vegetables that have been appearing on grocery store shelves.  One of our favorite dishes has been a Spring Vegetable Risotto that I came up with when I found my fridge full of fennel, spinach, leeks and courgettes (zucchini for my American readers).  The great thing about this risotto is that it doesn’t have nearly as much butter as most risottos and you don’t need to add cheese.  Just make sure you keep stirring it as you add the liquid and the rice will get so creamy you won’t need to add cheese!  Here’s the easy-peasey recipe:

Spring Vegetable Risotto

  • 2 cups good-quality arborio rice
  • 2 tablespoons olive oil (or 1 tablespoon butter and one tablespoon olive oil)
  • 1/2 bulb fennel, chopped
  • 3-4 leeks, washed, sliced lengthwise and then finely sliced across the grain
  • 1 cup dry white wine
  • 2 courgettes, chopped
  • 4 handfuls spinach, the hardy kind is more flavorful than baby
  • 3-4 cups vegetable or chicken stock (this recipe is easily vegan if you use vegetable stock and olive oil)
  • salt and pepper to taste

In a large saute pan, heat the olive oil and butter if using.  Add the leeks and saute until they begin to soften.  Add the fennel and saute for a couple of minutes. Add the rice and fry in the pan until the rice sizzles.  Add the white wine, 1/2 cup at a time, stirring the whole time until the wine is absorbed.  Next add the vegetable stock one ladle full at at time and keep stirring until the stock is absorbed.  Keep adding one ladle at a time until you have about a cup of stock left.  Add the courgette and continue to stir until the courgette is begun to soften, while adding the remaining stock.  Finally stir in the spinach, cover and let sit on very low heat for a few minutes.  This allows the spinach to wilt and will ensure that the arborio rice becomes nice and creamy.  The rice is done once you have a creamy texture but the grain still has a little bite – perfectly al dente.  This goes really well with slow-roasted tomatoes glazed with a little balsamic vinegar.  Enjoy!

Served with Balsamic Glaze Cherry Tomatoes and steamed Purple Sprouting Broccoli

About Rebecca

Hi! After five years in Europe, I'm adjusting to life back in the US. I use this blog to record my adventures, post photos, organize recipes, and post about things that interest me.
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4 Responses to Spring Vegetable Risotto

  1. Tes says:

    It looks delicious! The tomato looks wonderful. You’ve made a really beautiful dish.

  2. Bethy J says:

    …definitely trying this one – looks so yummy and easy – even I can do it (maybe)! Thanks for sharing Becca!

  3. Bethy Manor says:

    Hi Becca, It looks great and delicious too! I’d like to try it sometime, but even better, maybe some time you can make it for us – like if you can come for a brief visit in August.

  4. Katie says:

    I would be happy to help you eat some of that anytime 🙂

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