Spring Green Risotto

Get a delightful spring in your step with our Spring Green Risotto. In this lively livestream class, we’ll make a risotto large enough to feed the family as a one-dish wonder. This sassy springtime risotto is bright green from peas and mint, and zingy from the lemon. We love this risotto as it is, but it’s also nice to add shrimp or scallops.

Ingredients for Spring Green Risotto

1½ cups Arborio rice
butter (about half a stick)
soffrito ingredients: 1 medium onion or 4 shallots, 2 stalks celery, 2 garlic cloves
white wine (some for you, some for the Spring Green Risotto)
4 cups chicken stock (vegetarians can use veggie stock or water)
2 lemons 
a splash of cream (optional)
a small block Parmesan, Pecorino or Asiago cheese
a selection of spring veggies. We’ll use peas and asparagus.  These can be fresh or from frozen. (We’ll talk through all the versions in class.) You’ll need about 1 cup peas (or fava beans, or shelled edamame) and about 1 cup chopped asparagus tips.
a selection of herbs. We’ll use about 5 sprigs each of mint and parsley. Other options include basil and parsley, dill and parsley, or tarragon and chive.

Equipment

You’ll need a large skillet or an awesome pot (our favorite is the Le Creuset 4.5 quart soup pot)
a sturdy heat-proof cooking spoon
Microplane or grater
a veggie peeler
a cutting board and knife

Virtual cooking classes at Hipcooks

Join us for this online cooking class on zoom, or get your own group together for a lively Livestream: Coworkers & clients, Friends & family, and kids for a Private virtual cooking class. We’ll work with you to book a date and time that work for you. More info on our Private virtual cooking classes here.