Risotto Primavera #2

Ready in 1h

Try this Risotto Primavera #2 recipe, or contribute your own.


1 c Onion; finely chopped
1 1/4 c Arborio rice
1 1/2 ts Grated lemon zest
5 c Chicken broth; (up to 6)
3 Garlic; chopped
3 tb Chopped parsley
1/4 ts Black Pepper; freshly ground
1 1/2 c Red Bell Pepper; diced
1 tb olive oil
1 1/2 c Diced yellow summer squash
1 lb Pencil-thin asparagus;
1/2 c Dry white wine
3 tb Unsalted butter
1/2 c Freshly grated Parmesan;

Original recipe makes 8 Servings



In medium saucepan, heat broth to a simmer; keep hot over very low heat. In large heavy skillet, combine 2 tablespoons of the butter, the oil, onion and garlic; cook over medium heat, stirring, 5 minutes or until crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest; cook stirring, wine absorbed. Raise heat to medium-high. Stir in 1/2 cup hot broth; cook, stirring, until most of the liquid evaporates (spoon leaves track on bottom of pan, yet liquid surronds each grain). Cook, stirring, 10 minutes more, adding broth, 1/2 cup at a time, as liquid evaporates. Stir in asparagus, bell pepper, squash and black pepper; cook 12 to 15 minutes more; adding hot broth, 1/2 cup at a time, until rice is firm yet tender, a creamy sauce forms and vegetables are tender. Remove from heat; stir in remaining butter, the parsley and cheese. Serve immediately. Makes 8 servings. Recipe by: McCALLS MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest by P&S Gruenwald on Apr 01, 1998

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