Risotto Primavera
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
42
Spice
59
Sweetness
45
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 medium
Carrot (peeled)4 tbsps
Olive Oil1 medium
Squash (yellow crookneck, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces)1 large
White Onion (finely chopped)1.75 cups
Arborio Rice (11 1/2 ounces)3 cup
White Wine (dry)1 cup
Pea (frozen, thawed)1 cup
Pine Nut (toasted)Directions:
1
Cut 1/4-inch slice off 1 long side of carrot to stabilize
2
Cut lengthwise into 1/8-inch-thick slices
3
Stack half of slices and cut lengthwise into 1/8-inch-thick strips
4
Cut strips crosswise into 1/8-inch cubes
5
Repeat with remaining slices
6
Heat 1 tablespoon oil in heavy large skillet over medium-high heat
7
Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper
8
Sauté until vegetables begin to soften, about 2 minutes
9
Set vegetables aside
10
Bring broth to simmer in medium saucepan over low heat
11
Cover and keep warm
12
Heat 3 tablespoons oil in heavy large pot over medium-high heat
13
Add onion and cubed carrot
14
Sauté until onion begins to soften, about 2 minutes
15
Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes
16
Add wine and simmer until absorbed, stirring occasionally, about 3 minutes
17
Add 1 cup warm broth and baby carrots
18
Simmer until broth is almost absorbed, stirring often, about 4 minutes
19
Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes
20
Mix in sautéed vegetables and 1 cup broth
21
Simmer until broth is just absorbed, stirring often, about 5 minutes
22
Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth
23
Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer
24
Mix in basil; season with salt and pepper
25
Transfer risotto to large shallow bowl
26
Sprinkle with pine nuts
27
Serve, passing additional cheese separately
28
Cut 1/4-inch slice off 1 long side of carrot to stabilize
29
Cut lengthwise into 1/8-inch-thick slices
30
Stack half of slices and cut lengthwise into 1/8-inch-thick strips
31
Cut strips crosswise into 1/8-inch cubes
32
Repeat with remaining slices
33
Heat 1 tablespoon oil in heavy large skillet over medium-high heat
34
Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper
35
Sauté until vegetables begin to soften, about 2 minutes
36
Set vegetables aside
37
Bring broth to simmer in medium saucepan over low heat
38
Cover and keep warm
39
Heat 3 tablespoons oil in heavy large pot over medium-high heat
40
Add onion and cubed carrot
41
Sauté until onion begins to soften, about 2 minutes
42
Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes
43
Add wine and simmer until absorbed, stirring occasionally, about 3 minutes
44
Add 1 cup warm broth and baby carrots
45
Simmer until broth is almost absorbed, stirring often, about 4 minutes
46
Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes
47
Mix in sautéed vegetables and 1 cup broth
48
Simmer until broth is just absorbed, stirring often, about 5 minutes
49
Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth
50
Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer
51
Mix in basil; season with salt and pepper
52
Transfer risotto to large shallow bowl
53
Sprinkle with pine nuts
54
Serve, passing additional cheese separately