Spring Vegetable Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Pistou

   In a food processor, combine the green garlic, olive oil, salt, and black pepper. Blend until smooth and set aside.

2. 2

   Sauté the Onions

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the pot and stir for about 2 minutes until the rice is coated and slightly toasted.

4. 4

   Add the Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

5. 5

   Cook with Broth

   Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

6. 6

   Incorporate Carrots and Cheese

   Stir in the wood-roasted Nantes carrots and Ewereka cheese. Mix well until the cheese is melted and everything is combined.

7. 7

   Finish with Pistou

   Remove from heat and stir in the green garlic pistou. Adjust seasoning with salt and black pepper as needed.

8. 8

   Serve

   Garnish with fresh parsley and serve hot.