Oh it has only been several months since I crossed off another dish from my Culinary Bucket List. I have made risotto only once before but never blogged about it. I did, however, take detailed notes and took my time this time. See the first time I made risotto I was bustling over the stove worrying if I needed to add more stock and when. It came out ok..maybe better than ok, but being the perfectionist that I am, I craved to conquer the beautiful risotto once again.
I am so excited to be pairing up with KitchenIQ and some of my blogger friends for a celebration of #HealthySpring. KitchenIQ has amazing kitchen tools (which we’ll be giving away) including their “Better Zester” which is PERFECT for zesting lemon in this risotto. The problem I sometimes have with zesters is that they either dull quickly or the tiny blades aren’t sharp enough to catch the delicate zest. This one however was amazing! It grabbed on to the lemon and peeled off perfect small pieces of lemon zest. Just enough to brighten up the humble dish.
The beautiful thing about risotto is that it is quite inexpensive yet showcases a spectacular view. Use whatevr is in season, such as savory leeks and bright peas in the spring. The trick with risotto is to have a lot of boiling stock at hand and to never leave the stove…ever. I heard that perfect risotto should “ all’onda” in Italian or “flowing with a wave”. Risotto should never be too “gummy” or thick, but when poured onto the plate, should flow nicely and spread evenly.
I am including step by step photos hoping this will help you achieve gorgeous “wavy” risotto. And don’t forget to scroll to the bottom and enter our giveaway filled with KitchenIQ tools and other bloggers to made #HealthySpring recipes!
2) While onions and leeks are cooking, have stock simmering in a pot.
3) Pour wine into risotto and stir until absorbed. Next, use a ladle to add stock to the rice. 1 ladleful at a time until rice absorbs all the liquid. Continue to do this for about 18 minutes. (*Note: Use your spoon to stir rice. If there is little liquid left in the pan, that’s when you should add more.)
6) Turn off heat and add 1 tb butter, peas and another small ladle of stock. Stir gently.
- 1 cup Aborio rice
- 5-6 cups vegetable stock
- 2 leeks, cleaned and chopped
- ¼ onion, chopped
- 2 garlic, chopped
- lemon zest and juice
- 1 cup white wine
- 1 cup spinach
- 1 cup peas (frozen or fresh)
- Olive oil
- Salt and pepper
- 1 Tb butter
- Freshly grated Parmesan cheese
- In a large and wide pan, saute onion and garlic and leeks until soft but not brown on medium heat. When done add rice and toss to coat.
- While onions and leeks are cooking, have stock simmering in a pot.
- Pour wine into risotto and stir until absorbed. Next, use a ladle to add stock to the rice. 1 ladleful at a time until rice absorbs all the liquid. Continue to do this for about 18 minutes. (*Note: At this point, stay close to the stove, constantly stirring the rice.)
- At about 16 minutes in, taste the rice for doneness. Mine tool about 18 minutes. Season with salt and pepper.
- When rice is ready, add lemon zest and spinach and gently toss to cook spinach.
- Turn off heat and add 1 tb butter, peas and another small ladle of stock. Stir gently.
- Finally, grate in Parmesan cheese and stir gently to thicken. Ladle risotto onto plates and garnish with basil and a squeeze of lemon and additional Parmesan cheese.
You may use all or less of the stock mentioned, depending how much your rice soaks up the liquid. After about 15minutes of cooking, continually taste the rice for doneness.
And please check out what everyone else made for Kitchen IQ’s #HealthySpring celebration!
The Prize Package is
Pizza Wheel Sharpener: $14.99
Container Grater: $39.99
Better Zester: $14.99
Ceramic Edge Electric Knife Sharpener: $99.99
Manual Adjustable Knife Sharpener: $39.99