Risotto Primavera
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 6 cups hot chicken broth (you might need a bit more)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 tablespoons minced fresh garlic (or to taste)
- 1 teaspoon dried red chili pepper flakes (optional)
- 1 medium leek, sliced crosswise into thin rings (use white part only)
- 2 cups arborio rice
- 1⁄2 cup dry white wine
- 1 1⁄4 cups mixed frozen peas and carrots
- 3 tablespoons chopped fresh Italian parsley
- 1 cup grated parmesan cheese (can use less)
- 2 tablespoons butter
- salt and black pepper
directions
- Bring the chicken broth to a simmer in a saucepan; cover and keep hot over low heat.
- Melt 2 tablespoons butter with oil in a large heavy saucepan over medium-low heat.
- Add in onion, leeks, garlic and chili flakes (if using) saute for about 5-6 minutes or until softened and wilted.
- Add in rice; stir about 3 minutes or until the rice is translucent.
- Add in white wine; simmer stirring until almost all of the liquid is absorbed (about 1 minute).
- Add in hot broth 1 cup at a time, stirring with a wooden spoon allowing each addition to be absorbed before adding in next, stirring often (a single addition of 1 cup of broth should take about 8-9 minutes for each addition).
- Add in the parsley and frozen peas and carrots and keep stirring over very low heat for about 3 minutes).
- Remove from heat and add in 2-3 tablespoons butter and Parmesan cheese; mix to combine.
- Season with salt and pepper.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!