Imagine a dish that captures the essence of spring in every luxurious, creamy bite - a risotto so magical it turns simple vegetables into a culinary masterpiece. This Spring Peas and Carrots Risotto isn't just a meal; it's an experience that will transport your taste buds to the sun-drenched fields of Italy, where fresh ingredients and time-honored cooking techniques create pure gastronomic poetry.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1 cup carrots, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare ingredients by finely dicing the onion and garlic, and cutting carrots into small uniform cubes. Measure out all ingredients in advance.
- In a medium saucepan, heat vegetable broth and keep it simmering on low heat. This ensures the broth is warm when added to the risotto.
- In a large heavy-bottomed pan, heat olive oil over medium heat. Add diced onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to brown the garlic.
- Add Arborio rice and stir continuously for 2 minutes, ensuring each grain is coated with oil and becomes slightly translucent.
- Pour in white wine and stir until the liquid is almost completely absorbed by the rice.
- Begin adding warm vegetable broth one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next.
- When rice is halfway cooked (about 10 minutes), add diced carrots to the risotto.
- Continue adding broth and stirring until rice is creamy and al dente, approximately 18-20 minutes total.
- In the final 2 minutes of cooking, fold in fresh peas and allow them to become bright green and tender.
- Remove from heat and season with salt and freshly ground black pepper to taste.
- Let risotto rest for 2 minutes, then garnish with fresh chopped parsley before serving.
- Serve immediately in warm bowls, ensuring the risotto maintains its creamy consistency.
Tips
- Choose the right rice: Arborio rice is crucial for authentic, creamy risotto. Its high starch content creates that signature luxurious texture.
- Temperature matters: Keep your broth warm but not boiling. Adding cold liquid can shock the rice and interrupt the cooking process.
- Stir, stir, stir! Constant stirring releases the rice's starches, creating that coveted creamy consistency.
- Be patient with liquid absorption: Add broth gradually and allow each ladleful to be fully absorbed before adding more.
- Don't rush the cooking process. Risotto requires about 18-20 minutes of gentle, attentive cooking to reach perfect al dente texture.
- Fresh ingredients make a difference: Use the freshest peas and carrots you can find for maximum flavor and vibrant color.
- Serve immediately for the best texture. Risotto continues to thicken as it cools, so time your serving carefully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 7g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
