Spring Pesto Risotto Recipe with Seasonal Vegetables

Enjoy risotto in spring. Make this creamy, comforting, and fresh risotto topped with mint pesto and spring vegetables, and a little prosciutto, too. This spring pesto risotto recipe is a great Italian dish for a special occasion like a Mother’s Day brunch or just a perfect weeknight meal. I’ll show you how to make risotto ahead of time, so you can prepare dinner even faster.

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Italian Risotto Spoon: https://www.amazon.com/Italian-Risotto-Spoon-Handmade-Lancaster/dp/B08NLW764L?dchild=1&keywords=risotto+making+spoon&qid=1618183472&sr=8-1&linkCode=ll1&tag=thenighttim0c-20&linkId=da6c82bcd773163a7bac65e567ae5e82&language=en_US&ref_=as_li_ss_tl
INGREDIENTS

For the Risotto

Extra-virgin olive oil enought to coat the bottom of the pan
1 cup diced onions
4 cups Arborio rice
1 cup white wine
6-8 cups hot chicken stock
salt and pepper to taste
½ cup heavy cream
4 TBSP butter
½ cup grated parmesan or romano cheese

For the Mint Pesto

1 cup mint leaves packed
½ cup parsley leaves packed
2 garlic cloves peeled
¼ cup pine nuts
¼ cup extra-virgin olive oil
juice of half a lemon
pinch of salt and pepper

For the Spring Vegetables

2 TBSP thinly sliced leeks
1 stock asparagus ends removed, blanched, and cut into 1-inch pieces.
½ cup peas
½ cup chicken stock
1 recipe mint pesto
3 slices prosciutto optional

Full recipe for making Spring Pesto Risotto with Seasonal Vegetables: https://thenighttimecook.com/spring-pesto-risotto-recipe-with-seasonal-vegetables/

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