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Recipe Created by: Guest
Created On: 16 Dec 2008
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What is Primavera Risotto?
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Ingredients
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1 lb asparagus 500g
1 sweet yellow or red 1
Pepper
2 carrots 2
4-3/4 cups vegetable stock 1.175L
2 tbsp olive oil 25mL
1 onion, chopped 1
2 cloves garlic, minced 2
2 tsp grated lemon rind 10mL
1 tsp dried thyme 5mL
(or 1 tbsp/15mL fresh)
¼ tsp each salt and pepper 1mL
1-1/2 cups Arborio rice 375mL
¾ cup white wine 175mL
1 cup frozen peas 250mL
½ cup freshly grated 255mL parmesan cheese |
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Directions
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1. Holding each asparagus spear at base and halfway up stalk, bend just until stalk snaps at natural breaking point; reserve bases for another use. Cut stalks into 1- inch (2.5cm) pieces. Cut yellow pepper into bite- size chunks. Cut carrots diagonally into thin slices. Set vegetables aside separately.
2. In saucepan, bring stock just to simmer; reduce heat to low and keep warm. In separate large shallow saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 3 minutes or until softened. Stir in lemon rind, thyme, salt and pepper. Add rice and carrots, stirring until well coated.
3. Stir in ½ cup (125mL) of the stock; cook, stirring constantly, until liquid is absorbed. Stir in wine; cook, stirring, until wine is absorbed. Keep adding stock,1/2 cup (125mL) at a time, cooking and stirring until each addition is absorbed before adding next, about 15 minutes.
4. Stir in asparagus and yellow pepper. Continue stirring and adding stock, ½ cup (125mL) at a time, for 10 to 15 minutes or until rice is tender and asparagus is tender- crisp. Stir in peas, Cheese and any remaining stock; cook stirring, for 2 minutes or until risotto is very creamy but still fluid. |
This Recipe is Rated: 4.0/5 (1 vote cast)
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