Spring Risotto Night Recipes

Rich with comforting flavors, yet bright with fresh ingredients, this week’s risotto-themed box sings of spring. Have fun experimenting in the kitchen with all the provisions for a lovely risotto crafted with our signature chicken stock, plus Arborio rice, wild mushroom duxelles and fiddlehead ferns. Inside you’ll also find: Fresh focaccia bread, duck and chicken eggs, fragrant fresh herbs, and produce like fennel, purple sprouting broccoli, Huckleberry Gold potatoes, baby beets, and more. Enjoy!

Here are a few recipe ideas for the week:

Wild Mushroom Duxelles & Fiddlehead Fern Risotto
Crafted with wild mushroom duxelles and fiddlehead ferns, this creamy recipe is a favorite here at the farm on chilly evenings.

Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Roasted Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!