Spring Vegetable Risotto
This Spring I joined the Doe Run Farm CSA, Community Supported 
Agriculture. We are just now on the 4th week and I've been looking for creative ways to use my Vegetables! I whipped this Risotto up for dinner last night and served it with Chicken off the grill.
Ingredients:
1 Cup Arborio Rice
3-4 cups chicken or vegetable stock
1/2 cup white wine (may be omitted)
1/2 cup chopped onions (I used the green onions that came in my CSA)
1 cup, more or less, of any combination of fresh vegetables(I used asparagus and fresh shelled peas!)
2 T Olive Oil
2 T Cream Cheese or Mascarpone
1/4 cup + 2T grated Parmesan cheese
Heat the stock in a pot on the stove.
While the stock heats up, saute the onions in the olive oil over medium heat. When the onions are translucent, but not brown, add the rice and stir constantly.
When the rice appears to have absorbed the oil, 2-3 minutes, add the wine. Continue to stir until the wine has been absorbed. Now for the next 20 + minutes continue to stir the rice as you add one ladle at a time of stock. Always wait until the liquid has been mostly absorbed before adding more.
After about 20 minutes the rice should have a thick consistency. Almost creamy. Add the fresh vegetables and continue to stir the rice and add broth until the vegetables are just cooked. Remove from the heat and stir in the Cream Cheese.
Finally stir in the 1/4 cup of parmesan and move to a serving bowl. The Final Parmesan can be added to the serving bowl or each person can add their own.
Buon Appetito!
Connie Harveyis a local agent with Pilkerton Realtors, serving home buyers and sellers in Nashville, TN, Brentwood TN, and Franklin TN. Let her help you realize your Real Estate goals. She can be reached at 615-371-2474.
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Connie- I love Risotto and will have to try this one! Isn't it nice to be able to use local fresh produce.
Kathy - I do too! I did one a couple of weeks ago with butternut squash! Sprinkled toasted pine nuts on top it was FABULOUS! You know the measurements aren't exact. That's the beautiful thing about Risotto!
Connie---Yum! My houseguest, who cooks, just left so I'm going to send this recipe to him. Maybe he'll FedEx me a meal from Minnesota???
Kirsten - I lived in Italy for 3 1/2 years and love cooking certain Italian dishes. Risotto is certainly one of them! It's easy!
Hi Connie - I love vegetable risotto. I have a similar recipe except that I add 1 med chopped tomato and 1/4 cup of shredded carrots. It is such a creamy risotto when finished. I think we will have this tonight. Thanks.
Conrad - I pretty much made up the recipe. That's the beauty of Risotto!
Connie this looks amazing! I am a big time foodie and love fresh, local ingredients for making really good food! I am banking this recipe for this spring! Thanks so much! And also, thank you for your subscription to my blog! I really appreciate it.
Tammy, I'm hoping to learn a lot from you in the next few weeks!
This sounds delicious and using fresh veggies is always great, the mascarpone isn't something I'd have thought to add but sounds awesome!
Never made Risotto, but this recipe and photos make it very tempting!
Diane - The mascarpone is really good in the wild mushroom risottos. It add extra creaminess to it.
Lee and Carol - It's really easy, you just have to be patient. You need a good 30 minutes start to finish.