This Risotto Primavera recipe showcases the freshness and variety of spring in a bowl loaded with asparagus, peas, zucchini, and cherry tomatoes.
Author: The Chef
Recipe type: Main
Ingredients
7½ to 8 cups hot vegetable broth, or chicken broth, homemade or store-bought
1 tablespoons extra-virgin olive oil
3 cloves mined garlic
1 medium onion, chopped
1¾ cups Arborio rice, or other short-grain Italian rice
¼ cup dry white wine
1 cup diced zucchini
1 cup frozen peas, thawed
1 cup asparagus, cut into 1-inch pieces
1⅓ cup cherry , or grape tomatoes, halved
¼ teaspoon Kosher salt
¼ cup chopped fresh basil
1 tablespoon unsalted butter, cut into pieces
½ cup freshly grated Pecorino Romano, or Parmesan cheese, plus more for serving
Freshly ground black pepper, to taste
Instructions
Keep the broth warm in a small pot.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until it’s soft, 3 to 4 minutes. Add the rice, and stir to coat.
Cook until the rice grains are translucent, about 2 minutes. Add the white wine, and cook until it’s absorbed.
Add a ladle full of broth or water to cover, cook until it’s absorbed, and give the rice a good stir.
Continue to add the broth and mix as the broth is absorbed until the rice is al dente, adding the zucchini, peas, tomatoes and asparagus, ¼ teaspoon salt for the last 5 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.
Stir in the basil, butter, grated cheese and serve right away.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2024/03/25/risotto-primavera/