Wickwood Inn’s Spring Green Risotto
Posted on: May 6, 2015 | Posted in: Recipes
A wonderfully fresh, green risotto that blends the very best young tastes of spring … chives, asparagus, peas, arugula, … with sparkling shards of sweet pink prosciutto. Risotto is foolproof, fast, and a great foil for fresh flavors every season of the year. As an entrée or side, lunch or dinner, our Spring Green Risotto recipe can’t be beaten. Master it. To keep the risotto piping hot, it is best for each diner to eat from the outside in. Serves 6-8.
6 cups chicken broth
2 tablespoons olive oil
1 cup chopped onion
3 tablespoons minced garlic
2 cups Arborio rice
1 cup chopped fresh arugula or spinach
2 cups frozen peas, thawed
1 cup blanched asparagus in 1″ pieces
3 tablespoons snipped fresh chives
3 tablespoons fresh dill, finely chopped
6 ounces prosciutto, torn into bite sized
½ cup Parmigiano Reggiano
Salt and freshly ground black pepper, to
- Bring the broth to a boil in a small saucepan. Meanwhile heat the oil in a heavy sauté pan. Add the onion and garlic and cook over medium heat until soft, 5 minutes. Then add the rice, stir and cook another 3-5 minutes until the rice begins to turn golden.
- Slowly add 1 cup of the hot broth to the rice, stirring periodically. When the broth has been absorbed, add 1 cup more broth, stir and allow it to be absorbed. Repeat until you have only 1 cup of broth remaining. Altogether the rice should cook 25-30 minutes.
- Add the arugula, peas, asparagus, the chives and dill and stir to heat them. Add the last cup of broth, stir and just as the broth is almost absorbed, add the prosciutto and Parmigiano. Incorporate them well, season to taste. Serve immediately.
Our recent rain and warmth has everything turning bright green! The brilliant outdoors is further inspiring us in the kitchen. We can’t get enough Green Risotto, and this has us thinking about ALL the wonderful ingredients that make a risotto special. Just about anything goes!