Remember Risotto!

A fast dinner that showcases spring vegetables.

This time of year I find myself thinking “Remember Risotto!” when I have a handful of asparagus stalks, the first of the season shelling peas, or endless bags of spinach that need a home. It’s not exactly “Remember the Lusitania!” was but motivating still. With that in mind, last week I got to talk with April Baer of Michigan Public’s Stateside all about Risotto. You can find our conversation on their podcast.

Risotto Need to Knows

• You need risotto rice— look for arborio or carnaroli— it is short-grained and starchy when agitated.

• It is fast— 20 minutes start to finish. The time is active time, so you can’t set it and forget it but 20 minutes nonetheless.

• What makes it active time— the cooking liquid needs to be added a ladle full at a time and the risotto needs to be stirred regularly throughout cooking.

• You need to have hot broth/water for the cooking. If you use cold or room temp water, it cools the risotto with each addition making it gluey and take forever.

• Add the vegetables at the end—spring vegetables are generally delicate and so don’t need a lot of cooking; the heat from the risotto will wilt them gently

• Leftover are good! Make arancini or risotto al salto

Spring Risotto

This risotto can absorb any random spring vegetables like asparagus or ramps even baby carrots or radish. I just slice them thinly or into a small dice and then add in place of the peas. The broth is a great way to use up old parmesan rinds, but isn’t strictly necessary.

1 onion, sliced thinly
4 cloves garlic, minced
½ cup dry white wine
1 ½ cup risotto rice
8 cups water, parmesan broth, or stock, brought to a boil
2 cups shelled peas, fresh or frozen
1 lemon, zest and juice
Herbs or Pea Shoots to garnish (optional)

• In a large frying pan, heat a glug of olive oil over medium heat

• Add the onion and garlic with a hefty pinch of salt and sweat until soft but not browned

• Add the wine and reduce until dry

• Add the rice and toast for a couple of minutes

• Add a ladle full of hot liquid to the rice and stir continuously until the liquid is absorbed

• Continue with an additional ladle of liquid and stir until that is absorbed

• Continue adding ladle after ladle of liquid allowing to absorb fully between additions

• When the rice is 90% cooked, add the peas and an additional ladle of liquid

• Finish with the lemon zest and juice along

• Taste and adjust seasoning as desired

• To serve finish with a hefty glug of olive oil and any herbs or pea shoot over the top