Risotto Primavera Recipe

Name: Risotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1/4 cup freshly grated Parmesan cheese; Salt and freshly ground black pepper to taste

Servings: persons

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
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

1
Heat the olive oil and butter together in a large deep skillet over medium-high heat.
2
Add the shallots, fennel, and carrots; saute until the vegetables are softened, 7 to 10 minutes.
3
Stir in the rice and cook, stirring frequently, until the rice is translucent, about 3 minutes.
4
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.
5
When all the chicken broth has been absorbed, add the wine and cook in the same manner.
6
The rice should be al dente and moist, lightly bound with a little of the cooking liquid.
7
Total cooking time should be about 25 minutes.
8
Stir in the asparagus and peas; cook just to heat through, about 3 minutes more.
9
Remove the risotto from the heat.
10
Fold in the Parmesan and season to taste with salt and pepper.
11
Serve at once.

1107

kcal

Calories

Fat

Carbs

108

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: 3 tablespoons olive oil, 2 tablespoons unsalted butter, 2 large shallots, minced, 1 cup minced fennel bulb, 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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