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Creamy Spring-Vegetable Risotto
Treat yourself to a comforting meal that celebrates the essence of spring. This vegetarian and gluten-free delight combines creamy Arborio rice with a seasonal medley of crisp-tender asparagus, sweet peas, and umami-rich cremini mushrooms. It’s finished with a touch of savory Parmesan cheese and fresh Italian parsley, creating a dish that’s both indulgent and light at the same time. Each bite is a celebration of the season, making it perfect for a family dinner or special occasion.
Nutritional facts
Protein
21g
Carbs
69g
Calories
760
Fat
43g
Ingredients
ButterAsparagusBlack PepperOnionPeasKosher SaltParmesan CheeseArborio RiceChicken BaseCrimini MushroomWhite WineCanola OilItalian Parsley
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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