Risotto alla Primavera

Name: Risotto alla Primavera
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters 1-inch pieces thin asparagus; 118 milliliters dry white wine; 2 stalks green garlic, chopped, or 1 garlic clove, minced; 1 medium leek (white part only), sliced crosswise into thin rings; 1 Tbsp extra-virgin olive oil; 227 grams onion, chopped; 177 milliliters freshly grated Parmesan cheese, plus additional for serving; 59 milliliters chopped fresh Italian parsley; 113 grams cup freshly shelled small peas or petite frozen peas (about; 473 milliliters arborio rice or carnaroli rice; 3 Tbsps unsalted butter, divided; 2 liters (about) vegetable broth

Risotto alla Primaveran is a gluten free side dish. This recipe makes 6 servings with 419 calories, 11g of protein, and 12g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of pieces asparagus, vegetable broth, leek, and a handful of other ingredients are all it takes to make this recipe so delicious. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat.

Ingredients you will need

Butter

Broth

Cooking Oil

Equipment you will use

Sauce Pan

Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes.

Ingredients you will need

Garlic

Onion

Leek

Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.

Ingredients you will need

Rice

Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute.

Ingredients you will need

Wine

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.

Ingredients you will need

Asparagus

Parsley

Broth

Peas

Rice

Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer.

Ingredients you will need

Peas

Rice

Remove from heat.

Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Cheese

Serve, passing additional cheese alongside.

Ingredients you will need

Cheese

Market tip

Farmers' markets often sell green garlic in the spring. It looks similar to a green onion, with a white root end and a long green stalk. Sometimes the root end has a small bulb that is tinged with pink.

Ingredients you will need

Green Onions

Garlic

Equipment

Sauce Pan

Ingredients

Servings:

237milliliters

1-inch pieces thin asparagus 118milliliters

dry white wine 2stalks

green garlic, chopped, or 1 garlic clove, minced 1medium

leek (white part only), sliced crosswise into thin rings 1Tbsp

extra-virgin olive oil 227grams

onion, chopped 177milliliters

freshly grated Parmesan cheese, plus additional for serving 59milliliters

chopped fresh Italian parsley 113grams

cup freshly shelled small peas or petite frozen peas (about 473milliliters

arborio rice or carnaroli rice 3Tbsps

unsalted butter, divided 2liters

(about) vegetable broth

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.