Risotto Alla Primavera Recipe

Name: Risotto Alla Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 cups (about) vegetable broth; 3 tablespoons unsalted butter, divided; 1 tablespoon extra-virgin olive oil; 1 8-ounce onion, chopped; 1 medium leek (white part only), sliced crosswise into thin rings; 2 stalks green garlic, chopped, or 1 garlic clove, minced; 2 cups arborio rice or carnaroli rice; 1/2 cup dry white wine; 1 cup 1-inch pieces thin asparagus; 1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound); 1/4 cup chopped fresh Italian parsley; 3/4 cup freshly grated Parmesan cheese, plus additional for serving

Servings: persons

6 1/2 cups (about) vegetable broth
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 8-ounce onion, chopped
1 medium leek (white part only), sliced crosswise into thin rings
2 stalks green garlic, chopped, or 1 garlic clove, minced
2 cups arborio rice or carnaroli rice
1/2 cup dry white wine
1 cup 1-inch pieces thin asparagus
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped fresh Italian parsley
3/4 cup freshly grated Parmesan cheese, plus additional for serving

1
Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Saute until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

696

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 1/2 cups (about) vegetable broth, 3 tablespoons unsalted butter, divided, 1 tablespoon extra-virgin olive oil, 1 8-ounce onion, chopped, and more.

Yes, Risotto Alla Primavera falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto Alla Primavera

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