Risotto Primavera
By á-170456
Ingredients
- 1 medium carrot peeled
- 4 tablespoons olive oil
- 8 ounces slender asparagus spears trimmed, and cut on diagonal into 1" pieces
- 1 medium zucchini trimmed, quartered
- lengthwise, seeded, diagonally cut 1" pcs
- 1 medium yellow crookneck squash trimmed, quartered
- lengthwise, seeded, diagonally cut 1" pcs
- 4 1/2 cups low-salt chicken broth or more if needed
- 1 large white onion finely chopped
- 1 3/4 cups arborio rice - (11 1/2 oz) (or medium-grain white rice)
- 3/4 cup dry white wine
- 8 baby carrots peeled, and tops trimmed to 1/2"
- 1 1/3 cups freshly-grated Parmesan cheese - (4 oz)
- 1 cup frozen peas thawed
- 1/4 cup butter - (1/2 stick) cut 1" pieces
- 1/2 cup thinly-sliced fresh basil leaves
- 1/4 cup pine nuts toasted
- Additional freshly-grated Parmesan cheese
Details
Servings 6
Preparation
Step 1
Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.
Bring broth to simmer in medium saucepan over low heat. Cover and keep warm.
Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes.
Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes.
Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.
Transfer risotto to large shallow bowl. Sprinkle with pine nuts. Serve, passing additional cheese separately.
This recipe yields 6 to 8 first-course servings.
Review this recipe