Joanna Gaines’s Spring Vegetable Risotto
Risotto might require a fair amount of stirring, but when all you have is time, why not use it to make one of the most comforting dinners in the book? Joanna Gaines’s recipe for spring vegetable risotto (from her new cookbook, Magnolia Table, Volume 2) takes advantage of all the gorgeous in-season produce we’ve been waiting for since last winter.
This version calls for radishes, peas and spinach, but feel free to use the vegetables you have on hand. It’ll still taste delicious, thanks to all that butter, white wine and Parm. Risotto is flexible like that.
From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
5 cups chicken broth (homemade or store-bought)
8 tablespoons (1 stick) unsalted butter, divided
1 leek (white part only), thinly sliced
16 ounces assorted mushrooms, such as button, shiitake or portobello, sliced
2 teaspoons kosher salt
1½ teaspoons freshly ground black pepper
2 garlic cloves, minced
2 cups Arborio rice
½ cup dry white wine
1 cup trimmed and quartered radishes
2 ounces Parmesan cheese, grated (about ½ cup)
¼ cup heavy cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1 cup frozen peas, thawed
2 cups fresh spinach
1 teaspoon fresh thyme leaves
2 tablespoons minced chives
1. In a medium saucepan, bring the chicken broth to a simmer over medium-high heat. Reduce the heat to low and set aside to keep warm.
2. In a large soup pot or Dutch oven, melt 3 tablespoons of the butter over medium-high heat. Add the leek and mushrooms and season with the salt and pepper. Sauté, stirring occasionally, until the mushrooms are golden brown and the leeks are soft, 8 to 10 minutes. Add the garlic and stir until softened and fragrant, about 1 minute.
3. Add the rice and stir constantly until it begins to turn translucent and develops a nutty scent, about 3 minutes. Add the wine and stir until the rice has soaked up all the liquid and any browned bits on the bottom of the pan have been released. Reduce the heat to medium. Carefully ladle 1 cup of the warm chicken broth into the rice mixture, stirring constantly until the rice soaks up all the liquid. Repeat by adding 1 cup of broth at a time and stirring until absorbed. The risotto will thicken as the starch is released.
4. Meanwhile, in a small skillet, melt 3 tablespoons of the butter over medium heat and add the radishes. Cook, stirring occasionally, until the edges are golden brown, about 5 minutes. Remove from the heat.
5. When all the liquid has been absorbed into the rice mixture and it is creamy and thick, add the Parmesan, cream, ½ tablespoon of the lemon zest, the lemon juice, peas and spinach. Stir to combine until the spinach is wilted. Add the thyme, 1 tablespoon of the chives, the radishes and the remaining 2 tablespoons butter, stirring until the butter is melted and absorbed.
6. Garnish with the remaining 1 tablespoon chives and ½ tablespoon lemon zest. Serve warm as a main dish or as a side. Store in an airtight container in the refrigerator for up to 1 day. Reheat in the microwave.