Risotto with Spring Vegetables

This is a really great risotto. Absolutely worth all the prep and attention it requires. I made some substitutions based on what was available at my grocery store and what was more cost efficient. 

Risotto with Spring Vegetables

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Ingredients: 

2 cups frozen edamame
1/2 cup fresh green peas
4 cups chicken stock
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Arborio rice 

1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Prep and chop all of your ingredients before you get started with the cooking. I like to have all my stuff ready to go within grabbing distance.

{From left to right: 1/2 cup white wine, chopped shallots and carrots, chicken stock, chopped asparagus and frozen edamame, and arborio rice}

2. Heat oil in a large Dutch oven over medium heat.

3. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally.

 

4. Add rice; cook 1 minute, stirring constantly.

5. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly.

6. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). 

7. Sometime before the last 1 cup of stock I added the asparagus and edamame.

 

8. When it looks like this it's ready to be removed.

9. Remove from heat; stir in cheese, parsley, salt, and pepper. The cheese is really what puts it over the top.

10. Done! Now, enjoy!

We had it with some Citrus Glazed Salmon--great combo.

PS. I love my Dutch oven--its Amazing.