Yes, I realize it is a little late in the year to be posting something called Spring Vegetable Risotto. I could have completely cheated and changed the title of the recipe to Summer Vegetable Risotto, because honestly, all the wonderful veggies that make up this scrumptious dish are around all summer long, but I have to be straight with you and just admit that I am, well, a little behind in terms of getting my recipes up in a timely manner. That’s what I get for being an obsessive cook! But truly, you can make this one anytime between April and September and still get the benefit of all the fabulous flavors. There are peas…
I actually used fresh ones because I had some, but the recipe calls for frozen, so don’t worry if you hadn’t planned to spend your day shelling peas. (Full disclosure: the Southern husband shelled the peas. My honesty continues.)
There’s also asparagus…
Side note: when I was a kid, either my mom or my grandmother, can’t remember which, had a cookbook entitled First You Take a Leek. At the time, my brother and I thought it was the most hysterical thing we had ever heard of, because a) we were probably 9 and 11 years old, and b) because we were pretty sure that my mom/grandmother had no idea what the title REALLY meant. It’s actually still in print, if anyone wants to buy a copy and let their tween-age kids feel superior.
Anyway, this great risotto comes from the folks at Cooks Illustrated, who figured out that if you simmer some of the vegetable trimmings that you were going to toss out in the chicken broth…the asparagus ends, the tough green ends of the leeks…your risotto is going to taste AMAZING. And as always, they were totally, perfectly right. It’s one simple extra step that makes a huge difference.
So, you have all summer to try this one…but do try it before the leaves start falling.
Spring Vegetable Risotto, from Cooks illustrated