← Back to Search Results
Italian
 Risotto Primavera

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I cooked this dish one night in New York when my editor came to dinner, and she commented that I had infused the tired combination of peas and carrots with new life.

Yield: Makes 6 to 8 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 large shallots, minced
  • 1 cup minced fennel bulb
  • 3 carrots, peeled and minced
  • 2 cups Arborio rice
  • 5 cups chicken broth, preferably homemade
  • 1 cup dry white wine
  • 1 pound asparagus, trimmed, cut into 2-inch lengths, and steamed just until crisp-tender
  • 1 cup shelled fresh peas
  • ¼ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Directions

1. Heat the olive oil and butter together in a large deep skillet over medium-high heat. Add the shallots, fennel, and carrots; sauté until the vegetables are softened, 7 to 10 minutes.

2. Stir in the rice and cook, stirring frequently, until the rice is translucent, about 3 minutes.

3. Begin adding the chicken broth 1 cup at a time, stirring constantly and allowing the broth to be fully absorbed before adding the next cup. When all the chicken broth has been absorbed, add the wine and cook in the same manner. The rice should be al dente and moist, lightly bound with a little of the cooking liquid. Total cooking time should be about 25 minutes.

4. Stir in the asparagus and peas; cook just to heat through, about 3 minutes more. Remove the risotto from the heat. Fold in the Parmesan and season to taste with salt and pepper. Serve at once.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving.

383kcal (19%)
77mg (8%)
14mg (23%)
256mcg RAE (9%)
514mg
41mg
11g
6g
4g
54g
15mg (5%)
579mg (24%)
4g (18%)
11g (17%)
4mg (24%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
good-to-the-grain Good to the Grain
by Kim Boyce
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
mexican-everyday Mexican Everyday
by Rick Bayless
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
mom-a-licious Mom-a-Licious
by Domenica Catelli
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?