Spring Risotto Recipe

Free Recipe Spring Risotto

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Spring Risotto Recipe

1 cn Chicken broth – or
Vegetable broth
2 tb Olive oil
3 md Carrots – diced
3/4 lb Asparagus – cut in 2
Pieces
6 oz Sugar snap peas – cut in
Half
1/4 ts Coarsely ground pepper
1 ts Salt
1 sm Onion – chopped
2 c Arborio rice
1/2 c Dry white wine
1/2 c Grated Parmesan cheese
1/4 c Fresh basil leaves –
Chopped

Spring Risotto Preparation

1. In saucepan, heat broth and 3 1/2 c water to boiling over high heat. Reduce heat to low and simmer, covered. 2. In large saucepan, heat 1 tbsp olive oil over medium heat. Add carrots and cook 10 minutes. Add asparagus, peas, pepper, and 1/4 tsp salt, and cook, covered untilvegetables are tender crisp, about 5 minutes. Remove to bowl. 3. In same saucepan, in 1 tbsp oil, cook onion over medium heat until tender, about 7 minutes. Add rice and 3/4 tsp salt and cook, stirring frequently, until rice grains are opaque. Add wine ; cook until absorbed. Add about 1/2 c simmering broth to rice and continue cooking until liquid is absorbed. Continue cooking, adding remaining broth 1/2 c at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes. Stir in vegetables, Parmesan, and basil; heat through. NOTES : End the meal on a cool note with spring berries and crisp biscotti. Recipe By : Good Housekeeping – 5/96

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Spring Risotto?

If you know a better Spring Risotto Recipe please comment below.