Risotto Primavera Recipe
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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