Spring might just be my favorite food season.
Local seasonal produce becomes more abundant in spring. It feels so good to have farmer’s markets popping back up and our CSA will be starting again soon.
Today I’m sharing creamy risotto studded with seasonal vegetables – leeks, asparagus, peas, and carrots – and lemon zest for a pop of brightness. The risotto is delicious on it’s own and even more special with a drizzle of pesto.
The dish feels extra decadent and is really filling when the risotto is stuffed into a roasted portobello mushroom cap. If you’re not into mushrooms (my husband is not) then go ahead and skip them and enjoy the risotto on it’s own as a side dish. It’s delicious either way!
What is your favorite spring produce to cook with?
- 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
- 4 portobello mushroom caps
- 1 T extra virgin olive oil
- Pinch salt, pinch black pepper
- 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.
- In a small sauce pan, heat the broth on low.
- 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.
- 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.
- 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.
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OMG this looks delicious!!!
Thanks! Seasonal comfort food for the win.
This looks delicious and stuffed mushrooms are my go to when I can’t think of anything else to make. Lol
Thanks! Stuffed mushrooms are a great go-to!
This looks so good! I can’t wait to try it!
Thanks! I would love to hear what you think.
These look so good… that they make me wish I weren’t allergic to mushrooms!
The risotto is great on it’s own. My husband hates mushrooms so a bowl of the risotto is just right for him.