Risotto Primavera Recipe
Are you looking for people's choice Risotto Primavera recipe? The Italian Risotto Primavera has an unique characteristic of addicting you to it on the first bite. The Risotto Primavera is made with Vegetable which can be easily found at any grocery store. Pamper everyone with Risotto Primavera as Main Dish. Believe me, just try this Risotto Primavera once, you'll love it.
Ingredients
4 ounces broccoli florets
4 ounces green beans or asparagus, cut into 1 -inch lengths
3 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
4 teaspoons unsalted butter or margarine
1 medium-size yellow onion, finely chopped
1 cuparborio, basmati, or long-grain white rice
1/2 cup dry white wine, Chicken Stock or low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup minced fresh basil or parsley
3 tablespoons grated Parmesan cheese
Directions
1 In a large saucepan of boiling water, cook the broccoli and green beans for 3 to 4 minutes or until crisp-tender; drain, rinse under cold water to stop the cooking, and drain again.
Meanwhile, in a medium-size saucepan, bring the stock to a simmer, then reduce the heat to the lowest setting and keep warm.
2 In a 12-inch nonstickskillet, melt 2 teaspoons of the butter over moderate heat.
Add the onion and saute, stirring occasionally, for3 minutes oruntil slightly softened.
Add the rice and cook, stirring, for 2 minutes or until well coated with the oil.
Add the wine and cook, stirring, for 2 to 3 minutes or until it has been absorbed by the rice.
3 Singaladle,add 1/2 cup of the stock to the skillet and cook, stirring frequently, until most of it has been absorbed.
Continue adding the stock, 1/2 cup at a time, keeping the liquid in the skillet at a simmer and stirring frequently, for about 20 minutes or until the rice is tender and most of the liquid has been absorbed.
4 Add the broccoli, beans, salt, pepper, and basil and cook, stirring frequently, until they are heated through.
Stir in the cheese and the remaining butter.
Meanwhile, in a medium-size saucepan, bring the stock to a simmer, then reduce the heat to the lowest setting and keep warm.
2 In a 12-inch nonstickskillet, melt 2 teaspoons of the butter over moderate heat.
Add the onion and saute, stirring occasionally, for3 minutes oruntil slightly softened.
Add the rice and cook, stirring, for 2 minutes or until well coated with the oil.
Add the wine and cook, stirring, for 2 to 3 minutes or until it has been absorbed by the rice.
3 Singaladle,add 1/2 cup of the stock to the skillet and cook, stirring frequently, until most of it has been absorbed.
Continue adding the stock, 1/2 cup at a time, keeping the liquid in the skillet at a simmer and stirring frequently, for about 20 minutes or until the rice is tender and most of the liquid has been absorbed.
4 Add the broccoli, beans, salt, pepper, and basil and cook, stirring frequently, until they are heated through.
Stir in the cheese and the remaining butter.
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