Risotto Primavera Recipe

Name: Risotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 (13 3/4 oz.) cans chicken broth; 1 c. uncooked long grain rice; 1/2 c. butter or margarine; 1/2 c. onion, finely chopped; 1 1/2 c. mushrooms, sliced; 1 c. julienned carrots; 1 c. julienned zucchini; 1 (10 oz.) pkg. frozen cut asparagus, thawed; 1/2 tsp. basil; 1 c. grated Parmesan cheese; dash of salt and pepper

Servings: persons

2 (13 3/4 oz.) cans chicken broth
1 c. uncooked long grain rice
1/2 c. butter or margarine
1/2 c. onion, finely chopped
1 1/2 c. mushrooms, sliced
1 c. julienned carrots
1 c. julienned zucchini
1 (10 oz.) pkg. frozen cut asparagus, thawed
1/2 tsp. basil
1 c. grated Parmesan cheese
dash of salt and pepper

1
In a large pan, bring chicken broth to boil over high heat. Add rice, reduce heat, cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
2
In a large skillet over medium heat melt butter.
3
Add onion and cook 3 to 4 minutes until tender. Add mushrooms, carrots and zucchini.
4
Cook 3 to 4 minutes.
5
Add asparagus and basil.
6
Place rice in serving bowl.
7
Stir in cheese, salt, pepper and vegetables.
8
Very good.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 (13 3/4 oz.) cans chicken broth, 1 c. uncooked long grain rice, 1/2 c. butter or margarine, 1/2 c. onion, finely chopped, and more.

Yes, Risotto 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 Primavera

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