Let this Green Goddess Risotto Fuel Your Inner Fire

Let this Green Goddess Risotto Fuel Your Inner Fire

Green Goddess Risotto

Guaranteed to be a veg head's paradise.

Course Main Course
Cuisine Italian, Mediterranean
Keyword asparagus, pesto, risotto
Author Déja Todman

Ingredients

  • 1 bunch asparagus trimmed, cut into 2-inch pieces
  • 8 oz English peas shelled
  • 8 oz sugar snap peas stems and strings removed
  • 6 oz fiddlehead ferns optional
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 yellow onion minced
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 2 cups plus 1 qt veggie stock hot
  • 2 tsp sea salt plus more
  • Ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup store-bought basil pesto

Instructions

  1. In a large, heavy-bottomed pan heat olive oil over medium-high heat.
  2. Add onion and saute until translucent, about 2 minutes. Add garlic and saute until fragrant. Stir in butter, rice, tossing to coat until toasted, 2 more minutes.
  3. Add in white wine and stir until it reduces and is absorbed by the rice. Adding 1 cup of stock to the pan, stir and simmer until the rice has absorbed all the liquid.
  4. Repeat this process until all the remaining stock has been used as the risotto is creamy.
  5. Add asparagus and snap peas with 1/4 more cup hot water and simmer until the liquid has evaporated.
  6. Stir in pesto and Parmesan.
  7. Serve and enjoy! 😀
 

You May Also Like