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Risotto Primavera Recipe

risotto-primavera-recipe

Most Risotto Primavera recipes require constant stirring from start to finish. To streamline the process, cook the risotto hands-off until it partially tender, then stirring constantly while it finished cooking. In general, 6 minutes of stirring at the end is enough to release the necessary starch to yield remarkably creamy risotto.

To make the risotto a meal, add vegetables inspired by pasta primavera: asparagus, mushrooms, onion, and peas. Sauteing the mushrooms and onion in the pan before adding the rice deepens their flavor. Lemon juice and fresh basil brightened the dish, and Parmesan and butter add richness to the Risotto Primavera recipe.

Risotto-Parmesan-Recipe-Ingredients

Risotto Primavera Recipe

White, shiitake, or portobello (caps only) mushrooms can be substituted for the cremini in this recipe. High-quality, freshly ground Parmesan makes a big difference here .

Risotto Primavera Recipe – Process

Bring broth and water to simmer in small saucepan over medium heat. Remove from heat, cover, and keep warm.

Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering. Add mushrooms and 1/4 teaspoon salt and cook, covered until just starting to brown, about 4 minutes and transfer to bowl. Return now empty saucepan to medium heat, add remaining 2 tablespoons oil and heat until just beginning to soften – about 2 minutes. Add rice and cook, stirring constantly, until grains are translucent around edge, about 1 minute.

Stir in 1 1/2 cups warm broth, reduce heat to medium-low, cover and simmer until almost all the liquid is absorbed – about 12 minutes. Stir in asparagus, cover and cook for 2 minutes. Add 1/2 cup broth and cook, stirring constantly, until the broth is absorbed – about 3 minutes. Add remaining broth and peas and cook, stirring constantly, until rice is creamy and al dente, about 3 minutes.

Off heat, stir in cooked mushrooms, cover, and let sit until heated through, about 2 minutes. Stir in Parmesan, basil, butter, and lemon juice. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.

Risotto Parmesan Recipe Ingredients

1 3/4 cups vegetable broth
1/2 cup water
4 teaspoons olive oil
3 ounces cremini mushrooms, trimmed and sliced thin
Salt and pepper
1 small onion, chopped fine
1/2 cup Arborio rice
3 ounces asparagus, trimmed and cut into ½-inch pieces
1/4 cup frozen peas
1/4 cup grated Parmesan cheese, plus extra for serving
2 tablespoons chopped fresh basil
1 tablespoon unsalted butter
2 teaspoons lemon juice


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