Risotto primavera #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Chicken broth; (up to 6) |
| 3 | tablespoons | Unsalted butter |
| 1 | tablespoon | Olive oil |
| 1 | cup | Finely chopped onion |
| 3 | Garlic; chopped | |
| 1¼ | cup | Arborio rice |
| ½ | cup | Dry white wine |
| 1½ | teaspoon | Grated lemon zest |
| 1 | pounds | Pencil-thin asparagus; trimmed, cut; diagon into 1 1/2 inch lengths |
| 1½ | cup | Diced red bell pepper |
| 1½ | cup | Diced yellow summer squash |
| ¼ | teaspoon | Freshly ground black pepper |
| 3 | tablespoons | Chopped parsley |
| ½ | cup | Freshly grated Parmesan; cheese |
Directions
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 ½ 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, ½ 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, ½ 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: McCALL'S MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest by P&S Gruenwald <sitm@...> on Apr 01, 1998