Spring Vegetable Risotto

Current Servings
(Original servings: 4)

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
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Low Salt Vegetarian Vegetables Asparagus No Meat Grilling
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Low Salt     
No Meat     

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