Lavender-Infused White Wine Risotto with Spring Vegetables
This elegant and fragrant lavender-infused white wine risotto is a delightful dish that brings a touch of spring to your table. The creamy risotto is gently cooked with a hint of lavender and white wine, creating a sophisticated balance of flavors. Fresh spring vegetables like asparagus, peas, and zucchini add a vibrant crunch and color, completing this exquisite dish.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1 cup dry white wine
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1 tablespoon dried lavender (food-grade)
– 1 cup asparagus, chopped into 1-inch pieces
– 1 cup frozen peas
– 1 small zucchini, diced
– 3 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
- In a small pot, heat the vegetable broth and keep it warm on low heat.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add the Arborio rice to the skillet and stir well to coat the rice with oil. Toast the rice for about 2 minutes, stirring frequently.
- Pour in the white wine and add the dried lavender. Stir continuously until the wine has been absorbed by the rice.
- Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding more. This process takes about 20-25 minutes. The rice should be creamy and tender but still have a slight al dente bite.
- While the risotto is cooking, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add the chopped asparagus, peas, and diced zucchini. Sauté the vegetables until they are tender-crisp, about 5 minutes. Season with salt and pepper to taste.
- Once the risotto has reached the desired consistency, stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper.
- Gently fold the sautéed vegetables into the risotto. Mix well to combine.
- Serve the lavender-infused white wine risotto hot, garnished with freshly chopped parsley. Enjoy!