How I love thee…

by Kelli H. on April 12, 2011


Last night for dinner I made  Spring Green Risotto.  Plain and simple, I LOVE RISOTTO!  There’s something about making (& eating!) risotto that I love.  It’s such a labor of love with all that stirring.  I also love watching the Arborio rice get more and more starchy which causes it to get creamier.  I’ve made risotto probably about 10 times so by no means am I an expert but I have picked up some tips on making it. I use a large sauce pan, my largest sauce pan to be exact.  I also usually add 10-15 more minutes to the cooking time as all the recipes I’ve tried usually call for it being done in 25-30 minutes.  I’ve yet cooked risotto that fast.  Like I mentioned before, it’s a labor of love and by that I mean, you’re going to stir for longer than you’d probably like.  Usually when I’m stirring the rice, I’m just standing there thinking, so it’s kind of peaceful in a way.  Since the cooking time is always longer than recommended I’ve also learned you need to usually use at least ½ cup more liquid than called for.  There’s nothing worse than running out of hot liquid but you need more because the rice still hard.  The recipe I used was from Annies Eats which is one of my favorite food blogs.  Since I had peas, asparagus, and white wine all on hand it just seemed like the perfect meal and oh boy, was it ever! 

Here is the link to the recipe: Spring Green Risotto


I did make a few changes such as using neufatchel cheese because it has 1/3 the fat of cream cheese & I wasn’t about to drop my dough on mascarpone, although I wish I could. : ) Other than that change I used ¾ cup wine and 5.5 cups on chicken broth. I definitely recommend making this risotto.  It just screams Spring!

{ 4 comments… read them below or add one }

Janelle April 13, 2011 at 5:42 pm

Looks delicious! I will have to give this “labor of love” a try…


Brittany (A Healthy Slice of Life) April 13, 2011 at 5:56 pm

I love risotto, too! Though I am definitely no expert. I have a barley risotto that knocks my socks off. Next time I have the time, I’m going to try another kind. YUM!


katvetrano April 16, 2011 at 8:52 pm

I’ve never had the guts to try making risotto (I’ve seen too many people bomb it on Top Chef, haha). Yours looks lovely, though! How smart to use Neufatchel instead of marscapone. I’m looking forward to reading more blog posts, Kelli!


Made in Sonoma April 17, 2011 at 3:45 am

Thanks, Kat! I think you should give it a try when you have time. I’m sure you’d make it excellent.


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