Frozen Spring Vegetable Risotto: A “serious” new recipe

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It might be time to reconsider using frozen veggies this spring: a new recipe shows that frozen veggies ‘passed the cooking and taste test with flying colors’.

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Daniel Holzman and Matt Rodbard, authors of a new book – Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts (Harper Wave/HarperCollins) – share this and many other valuable recipes and nutrition insights.

When choosing frozen vegetables to buy, make sure you look at the food labels carefully – and ‘choose the product[s] with less salt, sugar and trans fats,” registered dietitian Angela L. Lago previously told Fox News Digital.

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Check out this new frozen veg recipe below for a delicious and healthy meal—one that’s a lot easier to make than most might think.

Read an excerpt from Food IQ, presented here with special permission.

Frozen risotto with spring vegetables from ‘Food IQ’

This simple and very tasty recipe was born as an experiment to put frozen vegetables to the test and it passed with flying colors.

A Brave New Frozen Spring Vegetable Risotto Recipe starts with amazing frozen veggies — including peas, spinach, and asparagus.

A Brave New Frozen Spring Vegetable Risotto Recipe starts with amazing frozen veggies — including peas, spinach, and asparagus.
(Ed Anderson)

Since freezing and thawing breaks down the cellular structure of the vegetables, softening them in the process, the ingredients do not need to be pre-cooked (as with the traditional method) before being added to the rice.

If you have never cooked with frozen vegetables you will be shocked at the quality.

Even the asparagus (which is notoriously easy to overcook) retains its bright green color and snappy texture.

From the book

From the book Food IQ comes a delicious frozen veg risotto recipe that’s relatively easy to make.
(Ed Anderson)

ingredients

4 ½ cups chicken stock (or stock substitute)

2 tablespoons olive oil

½ yellow onion, finely chopped

Kosher salt

2 cups Arborio rice

½ cup dry white wine

1 cup frozen sugar snap peas, cut into ½ inch pieces

1 cup frozen English peas

1 cup coarsely chopped frozen spinach

1 cup sliced ​​frozen asparagus, cut into 1-inch pieces

2 tablespoons unsalted butter

¼ cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint leaves

2 ½ cups freshly grated Pecorino Romano cheese

Freshly ground black pepper

(for 4 people as a main course or 6 people as a side dish)

When making this frozen risotto with spring vegetables, don't forget the butter!

When making this frozen risotto with spring vegetables, don’t forget the butter!
(Ed Anderson)

instructions

1. In a saucepan, bring the broth to a simmer over medium-high heat, then adjust the heat until the broth is just gently simmering.

2. Heat oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and 2 teaspoons salt and cook, stirring frequently, until soft and translucent, about 4 minutes.

3. Add the rice and cook, stirring constantly, until coated in oil and lightly toasted, about 4 minutes. Pour in the wine and stir vigorously until the liquid has completely evaporated, about 3 minutes.

4. Add 1 cup of the simmering broth to the rice and continue to cook, stirring vigorously, until the broth is almost completely absorbed, about 4 minutes. Add another cup of broth and continue cooking, stirring gently, until almost completely absorbed. Add the mangetout, peas, spinach, asparagus, and the remaining 2 1/2 cups of broth and cook, stirring gently, until broth is absorbed and rice is fully cooked but still al dente, about 15 minutes.

5. Remove from heat and gently stir in butter, parsley, mint, and 2 cups cheese. Transfer to a serving platter and garnish with pepper and the remaining ½ cup cheese.

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From the book “Food IQ” by Daniel Holzman and Matt Rodbard. Copyright © 2022 by Daniel Holzman and Matt Rodbard. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted with permission.

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