Risotto Primavera
Read this tip to make your life smarter, better, faster and wiser. LifeTips is the place to go when you need to know about International Cuisine and other Recipe topics.
Risotto Primavera
1 yellow onion
6 mushrooms
1 green or red bell pepper
1/2 pound asparagus
3 to 3-1/4 cups low sodium chicken broth
2 Tbsp olive oil
1-1/4 cups Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Salt and Pepper to taste
Thinly slice the onion and the mushrooms. Halve the bell pepper through
the Stem end; remove the stem, ribs and seeds. Cut into long strips about
1/4 inch wide. Cut off the top 2 inches from each
asparagus spear, cut on the diagonal
into pieces 1/4" thick.
Pour the broth into a saucepan and bring to a simmer. Meanwhile, in a large saucepan or deep nonstick
frying pan over medium-low heat, warm the olive oil. When hot, add the onion and mushrooms and saute, stirring, until softened, about 3 minutes.
Add the rice and stir until the kernels are coated with the oil, about 2
minutes more. Add the wine and cook, stirring frequently, until most of it
has been absorbed, about 3 minutes.
Reduce the heat to low and add the bell pepper and 1 cup of the hot broth. Cook, stirring frequently, until most of the liquid has been absorbed, about 5 minutes. Add the asparagus and another 1 cup of the
hot broth and simmer, stirring often, until most of it has been absorbed. Add another 1 cup of the broth and simmer, stirring occasionally, until it has been absorbed and the risotto has a creamy consistency.
Taste the rice; if it is hard in the center, add the
remaining 1/4 cup broth and simmer, stirring, until absorbed and the grains are tender but slightly al dente. Total cooking time is about 25 minutes. Stir in the Parmesan cheese and season to taste with salt and pepper. Serves 4.
