Spring Vegetable Risotto

Here’s a delicious, quick & easy vegetarian recipe using spring vegetables:
Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
4-5 cups vegetable broth
1 cup asparagus, chopped
1 cup green peas
1/2 cup fava beans
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until
onion is translucent.
Add the arborio rice to the pot and stir for a minute or two until it starts to toast.
Add the white wine and stir constantly until it’s absorbed.
Begin adding the vegetable broth, one cup at a time, stirring constantly and allowing the
liquid to absorb before adding the next cup.
After about 15-20 minutes of adding broth, add the asparagus, peas, and fava beans.
Stir well.
Continue adding the remaining broth, one cup at a time, stirring constantly until the rice
is cooked through and creamy.
Remove from heat and stir in the grated Parmesan cheese. Season with salt and
pepper to taste.
Serve hot and enjoy your delicious Spring Vegetable Risotto!

We have all your fresh ingredients at Edge of the Woods!