Risotto alla Primavera
A classic Italian spring risotto made with arborio rice, fresh vegetables including asparagus, peas, and leeks, finished with Parmesan cheese and butter for a creamy, luxurious texture.
Ingredients
- •6½ cups vegetable broth
- •3 tablespoons unsalted butter
- •1 tablespoon extra-virgin olive oil
- •8 ounces onion
- •1 medium leek
- •2 stalks green garlic
- •2 cups arborio rice
- •½ cup dry white wine
- •1 cup asparagus
- •1 cup peas
- •¼ cup Italian parsley
- •¾ cup Parmesan cheese
- •to taste Parmesan cheese
Cooking Instructions
- 1.
Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. 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. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.
30 min
