Grilled Risotto Primavera
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
35
Sourness
33
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Olive Oil (divided)6 stalks
Asparagus (trimmed)1
Salt7 cups
Vegetable Stock (simmering)1 cup
White Wine (dry)2 cups
Arborio Rice1 cup
Corn Kernel (fresh)1 cup
Pea (fresh)Directions:
1
Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste
2
Grill for 4 to 5 minutes, until just cooked through
3
Cut on the bias into 1/2-inch pieces
4
Set aside
5
Use side burner or preheat grill
6
(Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft
7
Add the rice and stir to coat with the oil
8
Add the wine and completely reduce
9
Begin adding the stock 1 cup at a time, stir until absorbed
10
Repeat with the remaining stock and continue cooking until al dente
11
Fold in the asparagus, corn and peas and season with salt and pepper
12
Remove from heat and fold in the basil
13
Serve with Parmesan cheese on the side