Spring Vegetable Risotto with Baby Mozzarella
Spring vegetable risotto with baby mozzarella is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g white asparagus
- Salt
- 1 tsp sugar
- 4 Spring Onions
- 2 tbsp olive oil
- 300 g risotto rice (e.g., Arborio)
- 150 ml dry white wine
- 800 ml vegetable broth
- 100 g peas fresh or frozen (thawed)
- Salt
- pepper freshly ground
- 150 g mini mozzarella balls
- mint
- 2 tbsp toasted pine nuts
Instructions
-
1.
Peel the asparagus and simmer in salted water with sugar for about 15 minutes until almost tender. Remove, let cool slightly, then cut diagonally into pieces. Wash, trim, and slice the spring onions into rings.
-
2.
Sauté the rice with the spring onions in hot oil until translucent. Deglaze with wine. Gradually add broth while stirring, letting the rice absorb it, until creamy and cooked yet still firm (about 20 minutes).
-
3.
During the last 5 minutes, add peas and asparagus. Halve the mozzarella and stir into the risotto at the end. Season with salt and pepper, then serve garnished with mint and pine nuts.
