Risotto Primaveran is a gluten free side dish. One serving contains 302 calories, 10g of protein, and 6g of fat. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have butter, leek, salt, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.
To prepare vegetables, heat oil in a large skillet over medium-high heat.
Add asparagus and next 4 ingredients (asparagus through garlic); cook 10 minutes or until asparagus is crisp-tender, stirring frequently. Set aside; keep warm.
To prepare risotto, combine water and broth in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a large Dutch oven over medium heat.
Add leek; cook 4 minutes or until tender, stirring frequently.
Add rice; cook 2 minutes, stirring constantly.
Add wine, and cook 1 minute. Stir in 1 cup broth mixture, and cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese, thyme, and 1/2 teaspoon salt.
Divide the risotto evenly among 6 plates; top each serving with vegetables.
Sprinkle servings evenly with 1/4 cup cheese.