Risotto Primavera Recipe

Name: Risotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons olive oil; 3 cups (2 inch) diagonally cut asparagus; 2 cups chopped yellow squash; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 garlic clove, minced; 1 cup water; 1 (32-ounce) carton fat-free, less-sodium chicken broth; 1 tablespoon butter; 2 cups chopped leek; 1 1/2 cups Arborio rice; 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided; 1 1/2 teaspoons fresh thyme

Servings: persons

1 1/2 teaspoons olive oil
3 cups (2 inch) diagonally cut asparagus
2 cups chopped yellow squash
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 cup water
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 tablespoon butter
2 cups chopped leek
1 1/2 cups Arborio rice
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 1/2 teaspoons fresh thyme

1
Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and next 4 ingredients; saute 10 minutes or until vegetables are crisp-tender. Set aside; keep warm.
2
Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3
Melt butter in a large Dutch oven over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Stir in 1 1/2 cups broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese and thyme.
4
Top risotto with vegetables; sprinkle with remaining 1/4 cup cheese.

462

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 1/2 teaspoons olive oil, 3 cups (2 inch) diagonally cut asparagus, 2 cups chopped yellow squash, 1/4 teaspoon salt, 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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