Spring Vegetable Risotto

23 comments

Appears in Cook's Illustrated May/June 2008

Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost taste while improving the vegetables’ texture?

SERVES4 as a main course or 6 as a first course

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

We wanted a risotto primavera with fresh yet complex flavors and vegetables that retained some bite. We started with the classic combination of asparagus and leeks. The leeks melted down beautifully as their delicate flavor infused the rice...

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