Risotto Primavera

  • Difficulty: Basic
  • one hour
  • 2 servings

When you have a craving for something healthy and fresh, which will also keep you satisfied, opt for risotto primavera. Make the classic risotto, then mix it with asparagus, zucchini, and green peas. Is it green enough for you?

Ingredients Needed for Risotto Primavera

For the greens:

3 ounces of butter
4 asparagus sticks
½ zucchini
3 ounces of green peas

For the risotto:

½ white onion
0.5 celery stick
2 ounces of butter
1 tablespoon vegetable oil
½ cup arborio rice
⅓ cup white wine
½ cup chicken stock
0.5 ounce parmesan, grated

How to Cook Risotto Primavera

  1. First, make the risotto:
  2. Dice the onion and the celery stick.
  3. Melt the butter in a large pan, on low-medium heat.
  4. Add the vegetable oil and mix it with the butter.
  5. Add the onion and cook it until translucent. Then add the celery. Mix and braise until the vegetables soften.
  6. Add the Arborio rice. Continue stirring for 2 to 3 minutes. The rice should be well-coated with butter.
  7. Add the white wine and mix. Cook until the wine reduces by half.
  8. Add the chicken stock. Mix and cook for several minutes, or until the rice absorbs the liquid.
  9. When the rice is ready, add the grated parmesan over it and mix.
  10. In the meantime, chop the asparagus bottoms, but keep the tops unbroken.
  11. Cut the zucchini into small cubes.
  12. Melt 2 ounces (55 grams) of butter in a skillet.
  13. Add the chopped asparagus to the skillet, then the zucchini, and green peas. Mix.
  14. Add the asparagus tops, cut into halves (lengthwise). Stir until the vegetables are well-coated with butter.
  15. Add the risotto, then the remaining butter and mix.
  16. Before serving this dish, grate some more parmesan on top.

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