Spring Vegetable Risotto

I suppose it’s not the best idea to post a recipe for risotto made with spring vegetables a week after the unofficial start of summer. Yet, here I am.

The past two months, I have felt as though I were standing in one of those tunnels where everything around you streaks by. Like the stars coming at you when the Millennium Falcon jumps to light speed. But instead of things coming towards me, I have been left in the dust.

I have a tendency to forget about all the things I have accomplished, instead focusing on everything I have left to do. Three years ago, I found myself staring at WordPress for the first time, and shortly thereafter, bursting into tears. (I laugh every time I think about it.)

“There is more to life than simply increasing its speed.” ― Mahatma Gandhi

Spring Vegetable Risotto

Learning new things can feel overwhelming, especially as an adult who has not learned something new in awhile. Add in the expectation for instant perfection, and a recipe for disaster is born.

Nearly two weeks have passed since my last post, and nearly two months have passed since I stood over the stove one Sunday morning stirring wine and broth into a risotto to bring to a potluck picnic later that day. It is what it is.

“And I asked myself about the present: how wide it was,
how deep it was, how much was mine to keep.”
― Kurt Vonnegut, Slaughterhouse-Five

Spring Vegetable Risotto

Spring Vegetable Risotto
  • 2 tablespoons olive oil, divided
  • ¼ pound baby bella mushrooms
  • 2 leeks, chopped (white and pale green parts only)
  • 1 fennel bulb, chopped
  • 4 garlic cloves, minced
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 8 cups chicken or vegetable broth
  • 2 cups peas
  • 2 tablespoons sour cream
  • 1½ cups Parmesan
  1. Place one tablespoon of olive oil in a large skillet and add the mushrooms. Cook, stirring often, until tender, about five minutes. When done, remove the mushrooms from the skillet and set aside.
  2. Heat the remaining oil in the same large skillet and add the leeks, fennel bulb, and garlic. Cook, stirring often, until the vegetables are tender, about another five minutes.
  3. Add the rice to the skillet with the vegetables and stir to coat.
  4. Add the wine and cook, stirring occasionally, until evaporated.
  5. Next add once cup of broth and cook, stirring often, until the broth is mostly absorbed. Continue to add the broth one cup at a time, stirring often, until the mixture is creamy and the rice is tender but firm to the bite. This will take a decent amount of time (20-40 minutes).
  6. To finish, add the reserved mushrooms, peas, sour cream and Parmesan. Cook until the cheese is melted, about another two minutes.
I simplified this recipe from the original. Substitution ideas include chanterelles for baby bellas, fava beans for peas, and Pecorino for Parmesean. You can also stir in spinach, serve with poached eggs on top, or garnish with chives. See the original at: http://www.bonappetit.com/recipe/spring-vegetable-risotto-with-poached-eggs.

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