This bright risotto showcases beautiful spring vegetables and hearty Arborio rice—just remember to keep stirring!
1½ cups Arborio rice
4 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
1¼ cups grated Manchego cheese
2 tablespoons chopped parsley
4 cups Sautéed Spring Vegetables (see recipe)
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the garlic until soft but not brown.
2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated Manchego until melted. Season with salt and pepper to taste. Top with the sautéed spring vegetables and parsley, serve immediately.