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    You are in: Home / Recipes / Risotto Primavera Recipe
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    Risotto Primavera

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Kittencalskitchen's Note:

    To make this into a vegetarian dish use vegetable broth in place of chicken. This is a wonderful risotto!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the chicken broth to a simmer in a saucepan; cover and keep hot over low heat.
    2. 2
      Melt 2 tablespoons butter with oil in a large heavy saucepan over medium-low heat.
    3. 3
      Add in onion, leeks, garlic and chili flakes (if using) saute for about 5-6 minutes or until softened and wilted.
    4. 4
      Add in rice; stir about 3 minutes or until the rice is translucent.
    5. 5
      Add in white wine; simmer stirring until almost all of the liquid is absorbed (about 1 minute).
    6. 6
      Add in hot broth 1 cup at a time, stirring with a wooden spoon allowing each addition to be absorbed before adding in next, stirring often (a single addition of 1 cup of broth should take about 8-9 minutes for each addition).
    7. 7
      Add in the parsley and frozen peas and carrots and keep stirring over very low heat for about 3 minutes).
    8. 8
      Remove from heat and add in 2-3 tablespoons butter and Parmesan cheese; mix to combine.
    9. 9
      Season with salt and pepper.

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    Nutritional Facts for Risotto Primavera

    Serving Size: 1 (643 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 739.7
     
    Calories from Fat 225
    30%
    Total Fat 25.0 g
    38%
    Saturated Fat 12.8 g
    64%
    Cholesterol 52.5 mg
    17%
    Sodium 1673.0 mg
    69%
    Total Carbohydrate 95.5 g
    31%
    Dietary Fiber 5.3 g
    21%
    Sugars 3.7 g
    14%
    Protein 26.2 g
    52%

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