Summer Vegetable Risotto
Gluten Free
Vegetarian
Dairy
Under 15 Minutes!
15 minutes
2 Servings per kit
Overview
Asparagus, snap peas, and arugula are stirred into a creamy vegetarian risotto and then topped with a divine basil mint pesto. Served with grated Parmesan cheese for that Italian touch!
Cooking instructions
- Wash the asparagus and snap peas. Trim 1 inch off the bottom of the asparagus, then cut into 1/2-inch pieces. Chop the snap peas into 3-4 pieces.
- Place the large sauté pan on medium-high heat with 3-4 teaspoons of oil. (We recommend olive oil if you have it.) Preheat the pan for 2 minutes, and then add the cut vegetables. Sprinkle with salt and pepper, then sauté for 4-5 minutes.
- Lower the burner to medium heat, then pour in the vegetable stock. Stir in the risotto base and cook for 3-4 minutes until creamy. Add the arugula and the butter pats, then mix well. Taste, then adjust salt and pepper as needed. Remove from the burner and turn off all heating elements.
- Divide the risotto among two shallow bowls or plates. Sprinkle on the Parmesan Romano cheese and drizzle on basil mint pesto. Enjoy!