Risotto Primavera

"Delicious and good for you too."
 
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Ready In:
1hr
Ingredients:
12
Serves:
4

ingredients

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directions

  • It is important to follow the steps for making real risotto so that you achieve the right texture. First heat the stock in a saucepan until simmering. Next, in a large saucepan, sauté the onion and garlic in the oil and butter for 3 minutes.
  • Stir the rice into the onion mixture, making sure each grain is coated well in the oil, then stir in the wine. Allow the wine to evaporate then spoon in two ladlefuls of hot stock, stirring occasionally.
  • Allow this to evaporate, then add more stock and stir again. Continue like this, ladling in the stock and stirring frequently for around 20 minutes, by which time the rice will have swelled greatly.
  • Mix in the asparagus or beans, carrots and mushrooms, season well, and cook for 1-2 minutes more. Serve immediately in bowls with a scattering of grated cheese for garnish.

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Reviews

  1. This turned out really good. However, I made quite a few changes, some of which I think are necessary. The most important: The rice doesn't only have to be coated in oil. You actually saute it in the oil until most or all of the pieces of rice are translucent all the way through. This helps the risotto absorb more of the liquids and have a more creamy texture. Secondly, I highly recommend using much more broth (which will be necessary if you cook the rice properly), and adding some salt, pepper and herbs to the broth. I changed a lot more, but those were the important ones. The blanched carrots added a really wonderful taste, and the cheese on top... was perfect! I didn't have a red onion on hand so I used 1 shallot and 1 leek instead, which added a nice sweetness. I will have to try using red onion at some point and see how that turns out, too!
     
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RECIPE SUBMITTED BY

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
 
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