Risotto with Spring Vegetables

Spring Risotto
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  1. Makes 12 servings
  2. 4 tablespoons butter, divided
  3. 2 tablespoons olive oil
  4. ½ cup chopped green onion
  5. 3½ cups Arborio rice
  6. 3 quarts hot vegetable or chicken broth
  7. 1 cup diced yellow squash
  8. 1 cup diced zucchini squash
  9. 1 cup grated carrot
  10. ½ teaspoon salt
  11. ½ teaspoon ground white pepper
  12. ½ (6-ounce) bag baby spinach, stemmed and chopped
  13. 2 cups freshly grated Parmesan cheese
  14. 2 tablespoons chopped fresh thyme
  15. Garnish: thyme sprig
  1. In a large Dutch oven, heat 2 tablespoons butter and olive oil over medium heat. Add green onion; cook, stirring constantly, for 2 to 3 minutes. Add rice; cook, stirring constantly, until very lightly browned, 2 to 3 minutes. Add hot broth, ¼ cup at a time, stirring constantly and allowing liquid to be absorbed after each addition. Repeat procedure until rice becomes creamy in texture, about 30 minutes. Add squashes, carrot, salt, and white pepper; cook, stirring constantly, for 5 minutes. Remove from heat, and stir in spinach, cheese, thyme, and remaining 2 tablespoons butter. Garnish with a thyme spring, if desired.
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