Risotto Primavera

By klgettins

Ingredients

• 3-31/2 cups chicken or vegetable stock
• 2 tbsp olive oil
• 1 onion, diced
• 6 cremini mushrooms, sliced
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine (I used Chardonnay)
• 1 red bell pepper, seeded and cut into 1/4 inch strips
• 1 yellow squash, quartered and cut into 1/2 inch pieces
• 1/2 lb asparagus, top 2 inches cut into diagonal 1/2 inch pieces (freeze bottoms to save for vegetable stock)
• 1/2 cup grated Parmesan cheese
• Kosher salt and fresh ground pepper

Details

Servings 1
Adapted from tideandthyme.com

Preparation

Step 1

Pour the stock into a saucepan and bring to a boil. Reduce the heat to achieve a gentle simmer, and maintain over low heat.

In a large, heavy saucepan over medium-low heat, warm the olive oil. Add the onion and mushrooms and saute, stirring occasionally, until softened, about 3 minutes. Add the rice and stir to coat with the oil. Add the wine and cook, stirring often, until most of the liquid has been absorbed, about 3 minutes.

Reduce the heat to low and add the bell pepper and 1 cup of the hot stock. Cook, stirring often, until most of the stock is absorbed, about 5 minutes. Add the squash and asparagus and another 1 cup of the hot stock and simmer, stirring often, until most of it has been absorbed. Add another 1 cup of the hot stock and simmer, stirring occasionally, until it has been absorbed and the risotto has a creamy consistency, about 20 minutes. Taste the rice; if it is hard in the center, add the remaining 1/2 cup stock and simmer, stirring, until absorbed and the grains are tender but slightly al dente.

Stir in the Parmesan and season to taste with salt and pepper. Serve at once.