Spring Vegetable Risotto. Drain in a colander and rinse with cold water. Keep warm over low heat.
Spring Vegetable Risotto • The Goldilocks Kitchen
Melt 1 tablespoon butter with olive oil in pan; Add 1 teaspoon of salt and the asparagus. Cook for about 2 minutes, or until just barely tender. It’s important that the broth is hot before you add it to the rice, as cold broth will cool the pan down and slow the cooking. Web bring a medium saucepan with about 2 inches of water to a boil. Keep warm over low heat. Drain in a colander and rinse with cold water. Web spring risotto is a luxurious combination of a creamy, buttery base, with your favorite fresh spring vegetable mix of asparagus, peas, yellow squash, zucchini, and al dente arborio rice.
Drain in a colander and rinse with cold water. Web spring risotto is a luxurious combination of a creamy, buttery base, with your favorite fresh spring vegetable mix of asparagus, peas, yellow squash, zucchini, and al dente arborio rice. It’s important that the broth is hot before you add it to the rice, as cold broth will cool the pan down and slow the cooking. Add 1 teaspoon of salt and the asparagus. Keep warm over low heat. Drain in a colander and rinse with cold water. Melt 1 tablespoon butter with olive oil in pan; Web bring a medium saucepan with about 2 inches of water to a boil. Cook for about 2 minutes, or until just barely tender.
