Spring Vegetable Risotto Primavera
A deep green risotto with seasonal vegetables like asparagus, fiddleheads, ramps, brightly colored with a puree of leafy greens. Serves two as an entree or four as an appetizer-scale as needed.
Servings: 4 Servings
Calories: 490kcal
Cost: 10
Equipment
- 1 4 quart sauce pot heavy bottomed pans like All Clad are ideal here.
- 1 wooden spoon
- 1 Small baking sheet if par-cooking the rice
Ingredients
- 2 oz Ramps, shallots, or yellow onion thinly sliced or finely chopped
- 1 Tablespoon light olive oil or cooking oil
- 1 cup risotto rice like carnaroli, vialone, or arborio
- ½ cup dry white wine
- 3 cups chicken stock or vegetable stock preferably homemade
Ramp Leaf or Spinach Puree
- 4 oz spinach or ramp leaves
- ¼ cup water
Risotto & Vegetables
- 10 oz mixed green vegetables like asparagus, favas, peas, fiddleheads, etc
- Kosher salt to taste
- ½ oz thinly sliced chives or a mix of different Allium greens as shown
- 1 cup Chicken stock or vegetable stock
- 3 Tablespoons Unsalted butter
- Small handful sliced fresh mint, oregano, tarragon or basil optional, to taste
- ½ cup grated parmigiano reggiano or pecorino cheese
Instructions
Par Cook the Rice (Optional)
- Sweat the ramps or shallots in the oil for a minute with a pinch of salt. Add the rice and cook for 1-2 minutes until translucent around the edges. Add the wine and cook off.
- Gradually add ½ cup stock at a time, waiting until it's absorbed before adding the next ladle.
- After three cups have been added, immediately transfer the rice to a baking sheet and spread into a thin layer. Cut slits into the rice with a wooden spoon as shown in the images and video. From here the rice can be refrigerated for a few days.
Blanch the Vegetables
- Consider the size of each vegetable and trim them appropriately so that each one will fit on a spoon. Keep the vegetables separate until all are blanched.
- Bring two quarts of salted water to a boil. Add the vegetables, one at a time, cooking for about 30-60 seconds, then shock in an ice bath and drain.
- Fiddlehead ferns should be blanched for 1-2 minutes max and allowed to cool naturally on a tray. Other vegetables like peas, asparagus or fava beans should be shocked in ice water.
Ramp Leaf or Spinach Puree
- Blanch the ramp or spinach leaves for a few seconds until just wilted in the boiling water. Squeeze dry, then puree in a blender, adding some of the water until the blades catch and create a smooth puree.
- This makes slightly more than you need as it's impossible to make two tablespoons of puree.
Finishing and Serving
- Put the rice in a small pot with high sides and half of the remaining stock and heat until simmering.
- Continue cooking until the rice is just done. Add the puree of greens, blanched vegetables, butter and bring to a simmer, stirring vigorously.
- Taste the seasoning and adjust for salt if needed, don't add too much as you'll add cheese next.
- While the mixture is still very hot, remove it from the heat and beat in the cheese. Add half the chives or other allium greens. If adding fresh herbs add them now.
- Divide the risotto between four small soup bowls, garnish with a sprinkle of parmesan and the remaining chives, and serve.
Video
Notes
Delicate Stock Using Legume Pods and Asparagus
Put thinly sliced asparagus ends and whole pea pods in a pot they can fit snugly. Add water until just barely covered. Heat on low for an hour. Do not allow the mixture to simmer as it will denature the chlorophyll. Imagine that you're making vegetable tea as opposed to stock or broth. Strain the liquid and chill, then season with a pinch of salt to preserve the shelf life.
Nutrition
Serving: 1Cup | Calories: 490kcal | Carbohydrates: 60g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 567mg | Potassium: 491mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1791IU | Vitamin C: 12mg | Calcium: 171mg | Iron: 5mg