Risotto Primavera
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
303 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Italian, Italian-American Fussion
Risotto Primavera
Description
This Risotto Primavera combines arborio rice cooked gradually in warm vegetable or chicken broth with white wine to develop a tender, slightly loose texture that is creamy but not runny. Early in cooking, finely chopped onion and garlic are sautéed in olive oil to soften and build a base flavor. The rice is stirred to coat with oil and begins to absorb wine and broth ladle by ladle. Fresh vegetables including zucchini, peas, asparagus, and halved cherry tomatoes are added during the last minutes to retain some bite and color.
The dish gains finishing flavor from fresh chopped basil, butter pieces, and a generous amount of grated Pecorino Romano cheese, stirred in just before serving. The result is a rich and creamy risotto balancing vegetable freshness with savory and slightly sweet notes from the wine and stock. It can be enjoyed as a main vegetarian meal or a complementary dish to protein.
Diced pancetta may be cooked with onions for added depth if desired. Omitting wine is acceptable by replacing it with additional broth for a non-alcoholic version. Cooking time totals about 20 to 25 minutes once the liquid additions begin.
Ingredients
- 7 1/2 to 8 cups vegetable broth or chicken broth, homemade or store-bought, hot
- 1 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 1 medium onion chopped
- 1 3/4 cups arborio rice (or other short-grain Italian rice)
- 1/4 cup white wine dry
- 1 cup zucchini diced
- 1 cup peas thawed, frozen
- 1 cup asparagus (cut into 1-inch pieces)
- 1 1/3 cup Cherry (or grape tomatoes, halved)
- 1/4 teaspoon kosher salt
- 1/4 cup basil chopped, fresh
- 1 tablespoon butter cut into pieces, unsalted
- 1/2 cup Pecorino Romano cheese or Parmesan cheese, plus more for serving, freshly grated
- black pepper to taste, freshly ground
Instructions
- Keep the broth warm in a small pot.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until it’s soft, 3 to 4 minutes. Add the rice, and stir to coat.
- Cook until the rice grains are translucent, about 2 minutes. Add the white wine, and cook until it’s absorbed.
- Add a ladle full of broth or water to cover, cook until it’s absorbed, and give the rice a good stir.
- Continue to add the broth and mix as the broth is absorbed until the rice is al dente, adding the zucchini, peas, tomatoes and asparagus, 1/4 teaspoon salt for the last 5 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.
- Stir in the basil, butter, grated cheese and serve right away.
Notes
- Adding diced pancetta with the onions can deepen the flavor of the risotto.
- If you avoid alcohol, simply omit the white wine and increase the broth quantity accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 303kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 6.5g | 10% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 338.5mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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