The Spring Vegetable Risotto with Lemon and Marcona Almonds is a delightful way to welcome spring, featuring fresh asparagus and peas, and topped with Parmesan, lemon zest, and crunchy Marcona almonds. Its rich, comforting texture offers a restaurant-quality experience at home. When paired with the Stags' Leap Napa Valley Sauvignon Blanc, the wine’s floral notes and bright acidity highlight the sweetness of the vegetables and the creaminess of the risotto. Try it for yourself as you welcome spring.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth, warmed
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (or a small amount of the Viognier for pairing)
- 1/2 cup asparagus tips, cut into 1-inch pieces
- 1/2 cup fresh peas (or frozen, thawed)
- 1/4 cup Marcona almonds, roughly chopped
- Zest of 1 lemon
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions:
- Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and sauté until softened, about 2-3 minutes.
- Add the Rice and Wine: Add the Arborio rice, stirring to coat each grain in the oil. Pour in the white wine, stirring until it’s absorbed.
- Cook the Risotto: Begin adding the warm broth one ladle at a time, stirring constantly and waiting for each addition to absorb before adding the next. This process should take about 18-20 minutes, resulting in a creamy texture.
- Add Vegetables and Herbs: When the risotto is nearly done, stir in the asparagus tips and peas, cooking until just tender, about 3-4 minutes. Add the lemon zest, chives, and parsley.
- Finish with Parmesan and Almonds: Remove from heat and stir in the grated Parmesan and half of the chopped Marcona almonds. Season with salt and freshly ground black pepper to taste.
- Serve: Divide the risotto among bowls and top with the remaining Marcona almonds and a sprinkle of extra lemon zest and fresh herbs for garnish.
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