Spring Vegetable Risotto
coleycooks.com



Current Servings
(Original servings: 4)

Loading
Amount Unit Ingredient
6 tablespoon unsalted Finlandia butter, divided
2 leeks, white and light green parts only, sliced
1 cup arborio rice
1/4 cup dry white wine
3 cup low sodium chicken or vegetable stock (or more as needed)
1 1/2 cup quartered radishes
1 1/2 cup chopped aspragus
2 teaspoon salt*
1/2 container Finlandia Classic Creamy Gourmet Cheese (about 1/2 cup) OR 1/2 cup mascarpone cheese
1 teaspoon lemon zest (from about 1/2 lemon)
3/4 cup thawed frozen peas
1 to_taste freshly cracked black pepper,
1 cup grated parmesan cheese, plus more for garnish
1 tablespoon chopped chives, plus more for garnish
Get Instructions

Is this recipe saved incorrectly? You can help our system learn over time by flagging recipes that are saved incorrectly.

Flag



Low Salt Vegetarian Vegetables Asparagus No Meat Grilling
Manage Tags

Low Salt     
Vegetarian     
Vegetables     
Asparagus     
No Meat     
Grilling     


View Nutrition

Calories: 2077
Fat: 99.0 g
Sat F: 57.5 g
Trans F: 3.5 g
Protein: 54.7 g
Carbs: 231.3 g
Sugars: 27.4 g
Potassium: 1898.7 mg
Sodium: 3658.0 mg
Calcium: 610.4 mg
Vitamin D: 1.6 µg
Vitamin A: 990.0 µg

Spring vegetable risotto 2