Spring Risotto

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Elizabeth Gordon, author of  The Complete Allergy-Free Comfort Foods Cookbook,
shares some of her favorite recipes with us. She writes, “We are huge fans of risotto. Though this version is loaded with green spring vegetables, there is no reason your risotto can’t contain any number of other ingredients. Use this recipe as a basic starting point and then add whatever vegetables you have in your refrigerator, sautéed. Or, omit all the vegetables and just add a handful of herbs and a little lemon zest. If you are not vegetarian, you could also make this recipe with some leeks and a handful of crisp bacon sprinkled on top. With one recipe and a little imagination, you can easily make a month’s worth of simple dinners.”

Serves 4

Ingredients

3 cups vegetable stock
2 tablespoons olive oil
1 clove garlic, minced
1 very small yellow onion, diced
1 cup Arborio rice
1⁄2 cup white cooking wine
3⁄4 teaspoon marjoram
1⁄2 teaspoon salt
1 10-ounce package frozen spinach, thawed and squeezed of excess moisture
1 cup frozen peas, thawed
1 tablespoon soy- and dairy-free margarine

Pour the stock into a medium saucepan and heat over medium heat until it just simmers. Turn the heat down to low. Meanwhile, in a large sauté pan, heat the oil over medium-high heat. When the oil is hot, add in the garlic and onions and cook until they are soft and translucent, about 5 to 7 minutes.

Add the Arborio rice and stir to coat it with the olive oil. Let the rice cook in the hot oil for about 30 seconds to open the grains. Pour in the wine, stir the rice, and let it cook for another 30 sec- onds to cook off the alcohol. Turn the heat down to medium.

Add 2 cups of the warmed stock and stir the rice until the stock is completely absorbed. Add the remaining stock a half cup at a time, stirring after each addition until all of the stock is absorbed and the rice is soft, about 20 minutes. Stir in the marjoram, salt, vegetables, margarine and serve.

Leftovers can be stored in an airtight container, refrigerated, for up to 3 days.

Recipe courtesy of The Complete Allergy-Free Comfort Foods Cookbook: Every Recipe Is Free of Gluten, Dairy, Soy, Nuts, and Eggs by Elizabeth Gordon

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