Spring Risotto
2016-06-17 09:10:32
Ingredients
- Makes 12 servings
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- ½ cup chopped green onion
- 3½ cups Arborio rice
- 3 quarts hot vegetable or chicken broth
- 1 cup diced yellow squash
- 1 cup diced zucchini squash
- 1 cup grated carrot
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- ½ (6-ounce) bag baby spinach, stemmed and chopped
- 2 cups freshly grated Parmesan cheese
- 2 tablespoons chopped fresh thyme
- Garnish: thyme sprig
Instructions
- 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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