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Risotto with Spring Vegetables

This simple risotto showcases the flavor of fresh peas and slender asparagus, two harbingers of spring. The rice can act as a backdrop to nearly any vegetable, from sauteed artichoke hearts to roasted winter squash to earthy wild mushrooms. Cook the vegetable partway before stirring it into the nearly finished risotto to complete the cooking.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Risotto with Spring Vegetables
Review 1 for Risotto with Spring Vegetables
5 out of 5
5 out of 5
February 15, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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Excellent Tasty Dish
February 15, 2013
Loved the outcome.
Dish required a little more babysitting than I normally like, but it was well worth it. Not too heavy or thick the way some rissotto comes out. Lots of flavor, but you might want more salt if you want to serve as a stand-alone dish.
I served mine as a bed under a nice rib-eye. :)
I think I will definitely use more Leeks next time, and quite possibly more Asparagus. Gotta love the vegetables in this.
Pros: Impressive, Will Make Again
Cons: babysitting