Chef Helena’s Sweet Spring Risotto: Kids Cook

May 15, 2020

Chef Helena’s Sweet Spring Risotto: Kids Cook

On Wednesday, May 20th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page.

Chef Helena will take you through her recipe: Sweet Spring Risotto. We hope you can join us!!

Chef Helena’s Sweet Spring Risotto

This recipe serves 4 people & it should take you about 20-25 minutes to prepare.

Be sure to wash your hands and measure out your ingredients before we begin!

Get ready by getting out a:

  • cutting board/ wet towel
  • Chef knife
  • Pot for stock
  • Frying pan for Risotto
  • 1 wooden spoon
  • 2 tasting spoons
  • Measuring spoons
  • Bowls 4 ingredients
  • 4 dinner plates
  • Ladle to serve


  • 4 tablespoon butter oil
  • 2 onions diced
  • 2 cups risotto
  • 12 cups stock
  • salt and pepper
  • 8 tablespoons cream, optional
  • 1 c. peas and/or corn
  • 4 tablespoons butter, optional


  1. Sauté onions in frying pan till tender but not brown.
  2. In another pot bring the stock to a simmer.
  3. Add raw risotto to pan and fry one minute
  4. Add stock into hot rice, ½ cup at time. Cook for 18-22 minutes, taste the rice @ about 18 minutes and then every minute after to get the right tenderness you desire. Season with salt & pepper. Add in Peas and/or corn.
  5. Add the cream at the end if you like a creamy risotto.
  6. Finish with adding butter by stirring it in at the end.

NOTE: You may not use up all the stock, you may even need more. I cook the risotto at a medium high heat.

Prep Time: 20 Minutes

Cook time: 20 Minutes



Leave a comment

Comments will be approved before showing up.