Risotto with Spring Vegetables

I love risotto, but it can be very heavy. Because of the use of the spring/summer vegetables and white wine, this remains relatively light. It's a recipe we look forward to every year in the warmer months.

We really liked this risotto. It has a great mix of vegetables and the Parmigiano-Reggiano cheese was a great flavor. Our complaint is that the recipe as written is pretty expensive with the fava bean, cheese and saffron. We did not use the saffron since it is quite costly, but we did use the fava beans. However we didn't think that the fava beans added anything special...and considering the price of a bag ($8), we likley will use another white bean in it's place next time. The cheese was worth the additional cost compared to just parmesan. As for the asparagus, I did add it with the last round of chicken stock since I knew I wanted it to be slightly steamed. We will make this again.

I selected this because it was kid-friendly, and it's a super way to "sneak" veggies into a meal! With a little extra pinch of salt, it was very tasty and reheated well for leftovers.

I thought this recipe was rather bland. There wasn't anything offensive about it, but there wasn't anything particularly exciting, either. The primary flavor was parmesan cheese. I even added some rubbed thyme and red pepper flakes at the end to spice things up a bit. Maybe there's something that could be done to bring this recipe up to snuff, but I didn't like it enough to justify jimmying with it. Won't be making again.

I really wanted to love this dish, but neither my husband nor I did. It was fairly bland and like a previous reviewer my asparagus was not cooked enough. I like a nice crunch, but this left it basically raw. There are much better risotto recipes out there...

This dish turned out great, it was the 1st time I made risotto. The rice turned out nice and creamy and it's a great way to eat vegetables. I used canned chicken stock instead of home made. I substituted edamame beans instead of fava beans and used frozen pict sweet peas instead of fresh (this way I could blanch all 3 veggies in one pot to save time.) I cut out the cheese and used 1 TBSP butter. I also cut out the safron and parsley. I served with grilled pork chops (in a marinade of apricot jelly, maple syrup, OJ, terriaki and olive oil.)

Everyone raved about this dish. Only used the asparagus and green peas - no fava beans because I din't have any and no wine - all other ingredients included. Served it with Grilled Lamb and Harvard Beets. It was definitely worth the effort and I will make it again - and again!

Fantastic dish my only complaint is that the asparagus did not cook in the risotto. I had to pick out all the asparagus and steam them seperately and then add them back to the risotto.