Spring Vegetable Risotto
Photo by Jennifer Causey
This risotto is dotted with beautiful green spring vegetables and makes a lovely vegetarian lunch or dinner. Delicious with a roasted beet and arugula salad, it's simple to make. There is no arduous stirring; the rice cooker takes care of everything.
Cooks' Note
To remove the tougher skin from fava beans, blanch them in boiling water for 1 minute, drain in a colander, and when cooled, slip off the skins.
Many times in restaurants, you will get a risotto that isn't creamy; it happens when the cook is distracted and doesn't watch the rice. Well-made risotto has some thickened liquid along with the rice; that's what makes it creamy, rather than a gelatinous mass. As the rice sits on your plate, it is still cooking and will absorb the remaining liquid.
Recipe notes
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