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| All things green are the key ingredients in this risotto, baby zucchini, leeks, artichokes, asparagus, chives and peas. One bite and you know spring is here to stay! |
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| The fresh peas and those cute tiny zucchini came courtesy of Trader Joes, the few asparagus and chives came right out of our garden. |
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| Freshly grated Parmigiano Reggiano and a healthy dose of grated lemon zest highlights all the vegetables and compliments the whole dish! |
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|  Ingredients A cup of peas, 2 small leeks sliced, 4 asparagus spears sliced, 1/2 can of artichokes drained, baby zucchini, precooked ( I did mine for a couple of minutes on a grill pan) snipped chives and the zest from 2 small lemons. You’ll also need 1 box of chicken or vegetable stock warmed up on the stove and 1 1/2 cups of  arborio rice, 1/4 cup of white wine and 3/4 cup or so of grated Parmigiano Reggiano. Here’s what you do Saute your leeks and some of the chives in a combination of olive oil and butter. Add rice and stir until coated then add wine and simmer on low until wine is absorbed. Start adding stock ladle by ladle until all is gone and absorbed. Fold in all your veggies, lemon zest and cheese adding salt and pepper to taste along with more chives for garnish.Enjoy!  |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This dish is amazing – a perfect note for spring! A fantastic balance of flavors.
Marie.. your veggie dishes always keep me anxious for the next recipe post. I love this.. it is definitely so springy and the colors are gorgeous. I love how you took the time to grill the baby zucchini. Awesome risotto recipe!
That’s it. Between you and Stacey, I’m missing out on growing my own asparagus! This looks delightful, and gorgeous colors and textures. I’m a huge fan of risotto.
What a fabulous dish, Marie. I know I can find these spring veggies at my farmers’ market on Saturday. Love the addition of lemon zest.
This sounds so light and fresh, and ofcourse deliciously creamy and cheesy all at the same time! Yum!!
This looks heavenly, can’t wait to try!
This looks lovely, Marie, and perfect for Spring. We love risotto!
Another hit! Your first photo is stunning.
Great spring recipe, especially like the idea of baby zucchini and artichokes. I haven’t tried risotto. Guess I watched too much of Gordon Ramsey’s Hell’s Kitchen and saw how easy it is to botch. Your recipe, on the other hand, makes it seems so easy.
Beautiful risotto. One of my favorite dishes to play with.
I love that your garden is bearing fruit already. We have – chives. And rhubarb. But baby zucchini is at our grocers. Know that I will be making this shortly. Spring’s produce is so fleeting. And this begs to be made.
I love the little baby zucchini in this dish, the perfect spring risotto!
A beautiful and I’m sure delicious composition that calls out springtime. your photos are always so enticing.
YEY!!! I won the book, I am so thrilled. I will enjoy it very much. I would love to take her cooking class some day and have you join me Proud Italian Cook!!!
Thank you for such a terrific gift.
Keep blogging!! We all love you!
Bella Lady
It appears that you love lemon as much as I do. I love your lemony recipes and this one is winner. Another one for me to try! The vegetables in this risotto compliment perfectly.
Mamma Agata has cooking classes in her home on the Amalfi coast. How I would to take one when I aim there.