Risotto Primavera
This Risotto Primavera recipe showcases the freshness and variety of spring in a bowl loaded with asparagus, peas, zucchini, and cherry tomatoes.
Foto: Skinnytaste
Ingredients
- 7 1/2 to 8 cups hot vegetable broth (or chicken broth, homemade or store-bought)
- 1 tablespoons extra-virgin olive oil
- 3 cloves mined garlic
- 1 medium onion (chopped)
- 1 3/4 cups Arborio rice (or other short-grain Italian rice)
- 1/4 cup dry white wine
- 1 cup diced zucchini
- 1 cup frozen peas (thawed)
- 1 cup asparagus (cut into 1-inch pieces)
- 1 1/3 cup cherry (or grape tomatoes, halved)
- 1/4 teaspoon Kosher salt
- 1/4 cup chopped fresh basil
- 1 tablespoon unsalted butter (cut into pieces)
- 1/2 cup freshly grated Pecorino Romano (or Parmesan cheese, plus more for serving)
- Freshly ground black pepper (to taste)
Steps
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Keep the broth warm in a small pot.
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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.
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Cook until the rice grains are translucent, about 2 minutes. Add the white wine, and cook until it’s absorbed.
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Add a ladle full of broth or water to cover, cook until it’s absorbed, and give the rice a good stir.
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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.
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Stir in the basil, butter, grated cheese and serve right away.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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