Dairy-Free Farmer's Market Risotto

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Dairy-Free Farmer's Market Risotto

Fantastic texture, creamy, and nutrient-rich, this risotto has it all so be sure to share this dish with your friends and family.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American, Italian

Keyword: dairy-free, Diabetic-Friendly, Gluten-Free, Plant-Based, Vegetarian

Servings: people

Calories: 225kcal

Author: Chef Sallie

Ingredients

US Customary - Metric

6 to 8 cups vegetable broth
2 to 3 cups water
1/2 cup green peas
2 tablespoons olive oil
1 shallot chopped fine
1 carrot medium, peeled, diced small
1 leek light green and white part only, halved lengthwise, rinsed and sliced horizontally into strips
1 cup arborio rice
1/2 cup asparagus chopped into 1 inch pieces, woody stems removed
1 cup corn kernels fresh
2 cups baby spinach roughly chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper fresh
1/2 cup basil leaves fresh, torn into small pieces

Instructions

Heat vegetable broth over medium heat and keep warm.
In another pot, boil green peas in water until tender and cooked through, but not too soft. Drain peas and set aside.
In a large, deep skillet or saute pan (I use Le Crueset enameled cast iron) over medium-high heat, add 2 tablespoons olive oil. Saute shallots, carrots and leeks until softened and fragrant, about 5 minutes.
Add arborio rice and stir until coated well with oil. Add 1 cup hot vegetable broth and stir constantly, until liquid is almost absorbed. Do not rush this. Reduce heat to medium.
Continue to add broth, 1/2 cup at a time, stirring until liquid is almost absorbed. Repeat until rice is still a little under-cooked. During this process, reduce heat so that the liquid isn't absorbed too quickly.
Add asparagus, corn kernels and spinach, stirring to combine. Add another 1/2 cup broth and cover. Reduce heat to simmer and allow to sit for 5-8 minutes, until rice is al-dente (tender, with still a little "bite" to it).
Add salt, pepper and torn basil. Stir vigorously once more and serve.

Notes

*This recipe may take a shorter or longer amount of time, depending on how quickly your rice absorbs the liquid. Do not rush the process as it is important to slowly absorb the broth so that the risotto has a creamy consistency.

Nutrition

SmartPoints (Freestyle): 6