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Recipes

Risotto Alla Primavera

Photography by Pornchai Mittongtare

3.3

(7)

Image may contain Plant Food and Vegetable
©mittongtare studio

Recipe information

  • Yield

    6 Servings

Ingredients

6

1/2 cups (about) vegetable broth

3

tablespoons unsalted butter, divided

1

tablespoon extra-virgin olive oil

1

8-ounce onion, chopped

1

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

2

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

2

cups arborio rice or carnaroli rice

1

/2 cup dry white wine

1

cup 1-inch pieces thin asparagus

1

cup freshly shelled small peas or petite frozen peas (about 1/4 pound)

1

/4 cup chopped fresh Italian parsley

3

/4 cup freshly grated Parmesan cheese, plus additional for serving

Need to make a substitution?

Preparation

  1. 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. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. 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. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

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