← Back to Search Results
Italian
Spring Risotto Recipe-8674

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Risotto Primavera

The vegetables used here can be varied according to availability but should always include tiny new peas.

Yield: Serves 4 to 6

Ingredients

  • 6 asparagus spears, trimmed, cut into 1-inch (2.5 cm) lengths
  • 1 cup (250 mL) peas (fresh or frozen)
  • 6 cups (1.5 L) homemade or high-quality prepared chicken stock (approximate)
  • ¼ cup (50 mL) extra virgin olive oil
  • 2 tbsp (25 mL) butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups (500 mL) short-grained Italian Arborio rice
  • ½ cup (125 mL) dry white wine
  • 1 small yellow zucchini, washed, trimmed and diced
  • 1 small green zucchini, washed, trimmed and diced
  • 1 cup (250 mL) grated Parmigiano-Reggiano
  • 2 tbsp (25 mL) chopped fresh basil
  • 2 tbsp (25 mL) chopped flat-leaf parsley
  • Salt and freshly ground black pepper

Directions

1. In a large pot of lightly salted boiling water, cook asparagus and, if using, fresh peas for 2 minutes or until tender-crisp.(Frozen peas are added in step 5.) Drain and refresh under cold running water; drain and set aside.

2. In a large saucepan, bring chicken stock to a boil. Reduce heat to a slow simmer and keep the stock at this steady, slightly bubbling state throughout the rest of the cooking.

3. In a heavy-bottomed saucepan, heat olive oil and butter over medium-high heat. Add onion and cook for 2 minutes or until translucent. Stir in garlic; cook for 2 minutes longer. Add rice all at once; cook, stirring, for 2 minutes or until grains are well coated with butter and oil. Pour in wine; cook, stirring, for 1 minute or until wine is absorbed.

4. Using a ladle, start to add simmering stock ½ cup (125 mL) at a time. As each ladle of stock is added, stir the rice to keep it from sticking to bottom and sides of saucepan; do not add more until last addition is absorbed. If the stock is absorbed too quickly, reduce the heat to maintain a slow, steady simmer. Repeat this process, ladling in the hot stock and stirring, for 15 minutes. As you near the end of the cooking time, reduce the amount of stock to ¼ cup (50 mL) at a time.

5. Stir in asparagus, zucchini and, if using, frozen peas. Continue to cook, adding more stock as necessary, until the rice is tender but with a firm heart and overall creaminess. It should not be soupy or runny-looking. A minute before completion, stir in Parmigiano-Reggiano, basil and parsley. Season to taste with salt and pepper. Serve immediately.


© 2008 Kathleen Sloan-McIntosh
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

565kcal (28%)
222mg (22%)
21mg (35%)
100mcg RAE (3%)
573mg
53mg
19g
7g
4g
70g
32mg (11%)
895mg (37%)
7g (37%)
21g (32%)
5mg (25%)
 

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

fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
good-to-the-grain Good to the Grain
by Kim Boyce
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
baked-explorations Baked Explorations
by Matt Lewis
food-to-live-by Food to Live By
by Myra Goodman
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?