A risotto might conjure images of hearty winter dinners, but the beauty of a basic risotto recipe is that you can take it from winter to spring, simply by adding some seasonal vegetables and removing some of the cheese and butter that is so comforting during the colder weather season, but too heavy during the lighter months.
We give you some ideas by extraordinary bloggers, who show you how you can take some humble grains of rice and easily transform them into an amazing, fresh spring and summer gourmet meal. Plus, a great and simple risotto recipe to add to your summer risotto recipe repertoire!
Minty Fresh Risotto Recipe
This creamy but fresh risotto recipe starts with the classic Arborio rice and gets a boost of veggies with crunchy sugar peas and a bright flavor from fresh mint. The perfect centerpiece for any spring – or summer – lunch! The original recipe comes from the extraordinary Donna Hay, but it’s really Darina’s wonderful photography over at Gratinee Blog that made this gorgeous risotto make our top five.
The Lighter Side of Risotto
We always love finding lighter versions of a classic recipe, as long as it doesn’t skimp on flavor, of course. This fabulous Lighter Spring Risotto recipe by Iowa Girl Eats includes loads of health and flavorful vegetables like asparagus and spring peas, plus meaty mushrooms and of course, Arborio rice. What it doesn’t include: butter and cheese, so you can eat your risotto and still be ready for summer swimming.
Put Some Spring In Your Lemon Risotto
“Tender yet crunchy green vegetables with bright creamy lemony rice”…we can’t describe it any better ourselves! Jeanine from Love and Lemons uses her favorite ingredient to add some bright citrus flavor to her delicious Lemon Risotto with Asparagus and Peas, loading the dish with spring veggies like peas and asparagus, and finishing it with a secret genius technique – which you can read all about here.
- ½ stick of butter, chopped
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 1 ½ cup Arborio rice
- 4 garlic cloves, crushed
- ½ cup dry white wine
- 6 cups fish stock (heated)
- 1 tablespoon lemon rind (finely grated)
- ¼ cup chopped dill
- 1 ½ cup parmesan, finely grated
- In a large heavy saucepan over medium heat, place the butter and the oil.
- Add the chopped onion and cook for about 2–5 minutes or until soft.
- Next, incorporate the rice and the garlic, and stir continuously for about 1 minute until rice is well coated.
- Add the white wine and cook until evaporated, or about 1 minute.
- Start adding the stock, one cup at a time, STIRRING continuously, for about 25–30 minutes or until all the liquid absorbed and the rice is al dente. If the liquid evaporates and the rice is not done yet, add more stock until fully cooked and creamy.
- Finally, add and stir in the lemon rind, dill and cheese.
Photo by: LoveandLemons