Grammy's Kitchen · Risotto · Spring Vegetable Risotto
One of 89 risotto recipes we measured
2 cooks on www.kitchensanctuary.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 453% |
| fat | 12% | 15% |
| protein add | 103% | 22% |
| vegetables and beans | 50% | 38% |
| aromatics | 102% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tbsp olive oil |
| 150 g | 1 onion (peeled and chopped finely) |
| 3 g | 1 clove garlic (peeled and crushed) |
| 150 g | 150 g (3/4 cup) Arborio rice |
| 75 ml (1/4 cup + 1 tbsp) white wine (optional, replace with stock if you'd prefer) | |
| 600 ml (2 1/2 cups) hot chicken or vegetable stock (use bouillon for gluten free) | |
| 4 g | 1 tsp vegetable oil |
| 30 g | 30 g (1/3 cup) parmesan (grated) |
| juice of 1/2 a lemon | |
| good pinch of salt and black pepper | |
| 12 stalks of asparagus (trimmed) | |
| 75 g | 75 g (1/2 cup) frozen peas |
| small bunch broccoli (chopped into small florets) | |
| 125 g | 125 g (4.5 oz) fresh green beans (trimmed) |
| squeeze of lemon juice | |
| freshly ground black pepper | |
| slices of prosciutto (optional) |
Method: 7 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love risotto, had this with some fresh peas out of my garden. Delicious.” — a cook, 5.0★