Risotto Primavera
Yield
1 batchPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
lemon
|
|
| 5 ½ | cups |
chicken broth
approximately |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | large |
onions
finely chopped |
|
| 1 | Stalk |
celery
cut into pieces |
*
|
| 1 ½ | cups |
arborio (short-grain) rice
|
|
| 2 | medium |
potatoes
peeled and cubed |
|
| 4 | ounces |
green beans
fresh, trimmed |
|
| 3 | medium |
tomatoes
seeded, cut into pieces |
|
| 1 | small |
carrots
peeled, cut into pieces |
|
| 4 | ounces |
asparagus
trimmed |
|
| 1 ¼ | cups |
green peas
shelled, fresh, or frozen, thawed |
|
| 1 | can |
artichoke hearts
water packed, drained |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
butter
unsalted, cut into pieces |
|
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
lemon
|
|
| 1.3 | l |
chicken broth
approximately |
|
| 45 | ml |
olive oil
|
|
| 1 | large |
onions
finely chopped |
|
| 1 | Stalk |
celery
cut into pieces |
*
|
| 355 | ml |
arborio (short-grain) rice
|
|
| 2 | medium |
potatoes
peeled and cubed |
|
| 115.6 | ml/g |
green beans
fresh, trimmed |
|
| 3 | medium |
tomatoes
seeded, cut into pieces |
|
| 1 | small |
carrots
peeled, cut into pieces |
|
| 115.6 | ml/g |
asparagus
trimmed |
|
| 296 | ml |
green peas
shelled, fresh, or frozen, thawed |
|
| 1 | can |
artichoke hearts
water packed, drained |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
butter
unsalted, cut into pieces |
|
| 237 | ml |
Parmesan cheese
grated |
|
Directions
Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. Cover and keep warm.
Heat oil in large heavy saucepan over medium heat. Add onion and celery and sauté 3 minutes.
Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes and carrot and sauté 10 minutes, adding a bit of stock if it becomes too dry.
Add ½ cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently.
Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorebed before adding another.
Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used.
Continue adding stock in the same manner until rice is tender but still slightly firm to the bite. Remove from heat. Season with salt and pepper. Stir in butter, then cheese.
