Ultimate Risotto Primavera Recipes

RISOTTO PRIMAVERA

Risotto Primavera image

It's all Italian--from the creamy slow-cooked risotto to the veggie primavera.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1/4 cup water
1 medium onion, chopped (1/2 cup)
1 pound asparagus, cut into 1-inch pieces
1 cup uncooked Arborio or other short-grain white rice
2 cans (14 1/2 ounces each) vegetable broth
2 cups broccoli florets
1 cup frozen sweet peas
3 tablespoons grated Parmesan cheese

Steps:

In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender. Remove mixture from saucepan.
Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
Pour 1/2 cup of the broth over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoli and peas with the last addition of broth. Sprinkle with cheese.

Nutrition Facts : Calories 260, Carbohydrate 55 g, Cholesterol 5 mg, Fiber 5 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1010 mg

RISOTTO PRIMAVERA

Risotto Primavera image

Provided by Molly O'Neill

Categories dinner, main course

Time 35m

Yield Four servings

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
1 leek, rinsed and sliced in thin rounds
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
6 cups basic vegetable broth (see recipe)
1 1/2 cups Arborio rice
1 cup dry white wine
1 small carrot, peeled and cut into 1/4-inch dice
1 medium zucchini, rinsed and cut into 1/4-inch dice
1 cup asparagus tips, blanched and cooled
1 cup sugar-snap peas, strings and stems removed, blanched and cooled
3/4 cup ricotta
1 cup spinach leaves, rinsed and cut into thin strips
2 tablespoons minced parsley
1 tablespoon minced chives

Steps:

Heat the olive oil over medium heat in an oversize, heavy-bottomed skillet or pot. Add the leek, season lightly with salt and pepper, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
Add the rice to the leek and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, and stirring constantly. After 15 minutes, add the white wine and carrot. After 5 more minutes, add the zucchini, asparagus and peas. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
Beat 1/2 cup of ricotta into the rice. Add the spinach. Divide the rice among 4 bowls. Top each with a spoonful of the remaining ricotta. Sprinkle with parsley and chives and serve.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 3 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 5 grams

RISOTTO PRIMAVERA

Risotto Primavera image

Make and share this Risotto Primavera recipe from Food.com.

Provided by Kim127

Categories Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups sliced fresh mushrooms
1/2 cup diced carrot
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1 cup arborio rice or 1 cup risotto rice
3 cups water
1 tablespoon herb-ox chicken bouillon granule
1/2 cup cooking sherry or 1/2 cup white wine
1 cup shredded Fontina cheese
1/4 cup grated parmesan cheese
chopped fresh parsley, for garnish
diced fresh tomato, for garnish

Steps:

In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
Add uncooked rice.
Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
Slowly add one cup of the broth to the rice mixture, stirring constantly.
Cook and stir over medium heat until liquid is absorbed.
Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
Add cheeses and stir until well blended.
Garnish, if desired, with fresh parsley and diced tomato.

Nutrition Facts : Calories 347.3, Fat 11.7, SaturatedFat 4.9, Cholesterol 24.7, Sodium 408.1, Carbohydrate 32.8, Fiber 1.6, Sugar 2.5, Protein 9.4

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