Spring Risotto

Spring Risotto

This spring risotto is the perfect new dish to make for the season. The delicious flavors of asparagus and roasted garlic make for one amazing dish. Serve as a main entree or side dish.

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Ingredients

  • Roasted Garlic Cashew Cream (optional but recommended)
  • 1 head roasted garlic*
  • Sauteed Spring Veggies
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces fresh asparagus, ends snapped and cut into 2-inch pieces
  • 1 cup fresh raw shelled sweet peas
  • Zest of 1 lemon (optional)
  • 1 tablespoon fresh lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • Risotto
  • 4 cups low-sodium vegetable broth
  • 2 cups filtered water
  • 1½ tablespoons extra-virgin olive oil
  • 1 large shallot, minced (about ? cup)
  • 2 garlic cloves, minced
  • 1 cup Arborio Rice
  • ½ cup room-temperature dry white wine
  • ½ tablespoon fresh lemon juice
  • 1 to 1½ teaspoons sea salt, to taste
  • Freshly ground black pepper, to taste
  • cup raw cashews
  • cup filtered water

Directions

Want to see the entire recipe? Click here Published March 24, 2016.

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