- 6 ½ cups vegetable broth
- 3 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 18 ounces onion, chopped
- 1 medium leek (white part only), sliced crosswise into thin rings
- 1 clove garlic, minced
- 2 cups carnaroli rice
- ½ cup dry white wine
- 1 cup thin asparagus, cut into 1" pieces
- 1 cup small peas, freshly shelled
- ¼ cup fresh Italian parsley, chopped
- ¾ cup Parmesan cheese, freshly grated
Velvety risotto shows off the flavors and textures of young spring produce.
1. Bring broth to simmer in medium saucepan. Cover; keep warm over low heat.
2. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat.
3. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.
Italian, Vegetarian, Vegetarian Dishes
Risotto Alla Primavera. To import, drag image to your MacGourmet recipe box.