Frank's Recipes! Risotto with Spring Vegetables (Risotto Primavera)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Risotto with Spring Vegetables (Risotto Primavera)

6 cups chicken broth
5 Tablespoons butter
1 medium onion, finely chopped
2 1/2 cups arborio rice
1 cup white wine, dry
1 cup asparagus tips, fresh, smallest available
1 cup peas
1/2 cup zucchini, very finely chopped
1 cup white mushrooms, thinly sliced
2 Tablespoons basil, fresh, chopped
2 Tablespoons parsley, chopped
1/2 cup Parmesan cheese, freshly grated
salt - to taste

Prepare chicken broth. Heat broth in a medium saucepan. Melt 1/4 cup butter in a large saucepan. When butter foams, add onion. Sauté over medium heat until pale yellow. Add rice and mix well. When rice is coated with buter, add wine. Cook, stirring constantly, until wine has evaporated. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time, about 10 minutes. Add asparagus tips, peas, zucchini and mushrooms. Cook about 10 minutes longer or until rice is done. Rice should be tender but firm to the bite. Remove pan from heat. Add basil, parsley, 1/3 cup Parmesan cheese and 1 Tablespoon butter; mix well. Season with salt. Place in a warm dish. Serve immediately with remaining parmesan cheese.
Makes 6 servings