Risotto Primavera
"Arborio rice, grown in Northern Italy, is the type preferred for risotto. Serve as an entree or first course. The key to success: Have all your ingredients ready before you start."
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1⁄2 lb thin asparagus, trimmed and cut into 1/2-inch pieces
- 2 medium carrots, scraped and diced into 1/4-inch pieces
- 2 large zucchini, diced into 1/4-inch pieces
- 1 large yellow squash, diced into 1/4-inch pieces
- 2 1⁄2 cups chicken broth
- 3 cups water
- 3 tablespoons olive oil, divided
- 3 tablespoons butter, divided
- 1 cup onion, minced and divided
- 2 teaspoons minced garlic
- 2 1⁄4 cups arborio rice (1 pound) or 2 1/4 cups short-grain rice (1 pound)
- 1⁄2 cup dry white wine
- 2 tablespoons freshly grated parmesan cheese, plus more for serving
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons chopped of fresh mint
- 1⁄2 teaspoon grated lemon peel
- 1⁄2 cup frozen peas
directions
- Have the asparagus, carrots, zucchini, and yellow squash cut up and ready. Set these vegetables aside. Bring the chicken broth and water just to a simmer in a medium saucepan; keep warm.
- Heat 1 tablespoon each olive oil and butter in a large saucepan over medium heat. Add 1/2 cup minced onion and the minced garlic; cook 3 minutes. Add asparagus and carrots; cook 2 minutes. Add zucchini and yellow squash; cook until just tender, about 2 minutes more. Transfer to a bowl and set aside.
- Heat 2 more tablespoons olive oil in same sauce pan over medium heat. Add 1/2 cup more minced onion and cook 3 minutes. Add the arborio rice (or short-grain rice), stirring to coat. Stir in the dry white wine and cook until almost absorbed, 2 to 3 minutes. Add 3/4 cup reserved broth and cook, stirring constantly, until almost absorbed. Simmer, adding broth 1/2 cup at a time, stirring constantly until broth is absorbed before adding more, about 20 minutes. Rice will be creamy and just tender.
- Stir in 2 more tablespoons butter, 2 tablespoons Parmesan cheese, salt, pepper, chopped mint, grated lemon peel, peas, and reserved vegetables.
- Serve with additional Parmesan cheese.
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Reviews
-
Turned out very good, with a little Parmigiano-Reggiano on top. Made this for my Easter dinner. I never use American Parmesan because it has no flavor and a lot of cornstarch, something I do not eat. The Italian Parmigiano-Reggiano has a lot more flavor and doesn't bother my stomach at all.
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Excellent, light summery risotto! The lemon zest and mint combination is very good. Husband said it was the "best ever" even though I didn't have asparagus or zuchini and used green pepper instead. It appears as though you could use whatever you have leftover in the fridge for vegetables and it'll still work.
Tweaks
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I used chives instead of onions, canned lentils (rinsed) instead of peas, and before cooking the rice, I used 2 tbsp garlic infused olive oil to give more onion flavor without the fructans. Made this for Easter dinner.
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Excellent, light summery risotto! The lemon zest and mint combination is very good. Husband said it was the "best ever" even though I didn't have asparagus or zuchini and used green pepper instead. It appears as though you could use whatever you have leftover in the fridge for vegetables and it'll still work.
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
