Risotto Primavera
This Risotto Primavera dish beautifully captures the essence of spring, brimming with vibrant asparagus, sweet peas, tender zucchini, and juicy cherry tomatoes all in one delightful bowl.
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Ingredients
- 7 1/2 to 8 cups hot vegetable broth
- 3 cloves mined garlic
- 1 medium onion
- 1 3/4 cups Arborio rice
- 1/4 cup dry white wine
- 1 cup diced zucchini
- 1 cup frozen peas
- 1 cup asparagus
- 1 1/3 cup cherry
- 1/4 teaspoon Kosher salt
- 1/4 cup chopped fresh basil
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Pecorino Romano
- Freshly ground black pepper
- 1 tablespoons extra-virgin olive oil
Equipment Needed
- Dutch Oven
Instructions
- 1
Keep a small pot of broth heated gently on the stove.
- 2
In a large pot or Dutch oven, warm the olive oil over medium heat. Once hot, add the chopped onion and minced garlic, sautéing until they become tender, which should take around 3 to 4 minutes. Incorporate the rice, stirring well to ensure each grain is coated with oil.
- 3
Allow the rice to cook until it becomes slightly translucent, approximately 2 minutes. Pour in the white wine, stirring until it has fully evaporated.
- 4
Introduce a ladleful of the warm broth or water, ensuring the rice is just covered. Let it simmer until the liquid has been absorbed, then give the rice a thorough stir.
- 5
Continue this process of adding broth and stirring as it gets absorbed, until the rice reaches an al dente texture. In the last 5 minutes of cooking, mix in the zucchini, peas, tomatoes, asparagus, and 1/4 teaspoon of salt. This entire cooking process should take about 20 to 25 minutes from the moment you first add liquid, resulting in a risotto that is creamy yet not overly runny.
- 6
Finally, fold in the fresh basil, butter, and grated cheese, and serve immediately for the best flavor and texture.
Nutrition Information
Notes & Tips
- If you don’t drink wine, omit and use more broth.
- For extra flavor, add diced pancetta with the onions.