Risotto Alla Primavera
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
48
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
6.5 cups
Vegetable Broth (about)3 tbsps
Unsalted Butter (divided)1 tbsp
Extra-Virgin Olive Oil2 cups
Arborio Rice1 cup
White Wine (dry)Directions:
1
Bring broth to simmer in medium saucepan
2
Cover; keep warm over low heat
3
Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat
4
Add onion, leek, and garlic
5
Sauté until wilted and almost tender, about 6 minutes
6
Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes
7
Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute
8
Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes
9
Stir in asparagus, peas (if using fresh), and parsley
10
Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer
11
Add peas (if using frozen)
12
Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer
13
Remove from heat
14
Add 3/4 cup cheese and 2 tablespoons butter
15
Stir until cheese and butter melt
16
Season with salt and pepper
17
Serve, passing additional cheese alongside
18
Bring broth to simmer in medium saucepan
19
Cover; keep warm over low heat
20
Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat
21
Add onion, leek, and garlic
22
Sauté until wilted and almost tender, about 6 minutes
23
Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes
24
Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute
25
Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes
26
Stir in asparagus, peas (if using fresh), and parsley
27
Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer
28
Add peas (if using frozen)
29
Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer
30
Remove from heat
31
Add 3/4 cup cheese and 2 tablespoons butter
32
Stir until cheese and butter melt
33
Season with salt and pepper
34
Serve, passing additional cheese alongside