Creamy Spring Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4
Creamy spring risotto with seasonal leeks, peas, asparagus, and carrots, topped with pesto. Extra special when stuffed into a roasted portobello cap.
  • 1 c arborio rice
  • 4 c organic vegetable broth
  • 2 leeks, sliced thin and cleaned well
  • 3 cloves garlic
  • 4 carrots, diced
  • ⅔ c asparagus, cut into ¼" pieces
  • ½ c english peas (thaw if previously frozen)
  • 1 T extra virgin olive oil
  • 1 t salt
  • ½ t ground black pepper
  • 1 T lemon zest
  • Pesto to serve
Portobello Caps
  • 4 portobello mushroom caps
  • 1 T extra virgin olive oil
  • Pinch salt, pinch black pepper
  1. Preheat the oven to 400 degrees F. Place the mushrooms on a large baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast 20-25 minutes until soft and tender. While the mushrooms roast, prepare the risotto.
  2. In a small sauce pan, heat the broth on low.
  3. Heat olive oil in a large pot. Add the carrots and cook until slightly softened, about 3 minutes. Add the leeks, garlic, and asparagus. Cook until the vegetables are soft, 3-5 minutes. Add the rice and toss with the vegetables.
  4. Add the broth to the rice 1 ladle-full at a time. Stir with a wooden spoon until each ladle of broth has been absorbed.
  5. When the last of the broth has been absorbed, stir in the peas, lemon zest, salt, and pepper. Serve immediately on it's own or stuffed into the roasted portobello caps.
Recipe by The Mexitalian at