Risotto Primavera
Fresh and light, this makes a great full meal.
- Yield: 2 1x
Ingredients
Units
Scale
- 3–4 c hot broth
- 1 tablespoons extra-virgin olive oil
- 3 cloves mined garlic
- 1 medium onion, chopped
- 1 c Arborio rice, or other short-grain Italian rice
- 1/4 c dry white wine
- 1 c diced zucchini
- 1/2 c frozen peas, thawed
- 1/2 c asparagus, cut into 1-inch pieces
- 1 c cherry tomatoes, halved
- 1/4 t salt
- 1/4 c chopped fresh basil
- 1 T unsalted butter, cut into pieces
- 1/4 c freshly grated Parmesan, plus more for serving
- Freshly ground black pepper, to taste
Instructions
- Warm the broth in a small pot.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until it’s soft, 3 to 4 minutes. Add the rice, and stir to coat.
- Cook until the rice grains are translucent, about 2 minutes. Add the white wine, and cook until it’s absorbed.
- Add a ladle full of broth or water to cover, cook until it’s absorbed, and give the rice a good stir.
- Continue to add the broth and mix as the broth is absorbed until the rice is al dente, adding the zucchini, peas, tomatoes and asparagus, 1/4 teaspoon salt for the last 5 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.
- Stir in the basil, butter, grated cheese and serve right away.
Notes
Adding protein: lardons (cooked with the onion), or shrimp at the end. Cooked chicken.