Risotto Primavera

Submitted by Kittencalrecipezazz

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

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 1419.54 ml hot chicken broth (you might need a bit more)
• 29.58 ml butter
• 14.79 ml olive oil
• 1 medium onion, finely chopped
• 44.37 ml minced fresh garlic (or to taste)
• 4.92 ml dried red chili pepper flakes (optional)
• 1 medium leek, sliced crosswise into thin rings (use white part only)
• 473.18 ml arborio rice
• 118.29 ml dry white wine
• 295.73 ml mixed frozen peas and carrots
• 44.37 ml chopped fresh Italian parsley
• 236.59 ml grated parmesan cheese (can use less)
• 29.58 ml butter
• salt and black pepper

directions

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