Dinner for 6
Risotto Primavera
Arborio rice slowly absorbs hot broth with garlic, onion, zucchini, peas, asparagus, tomatoes, and basil.
$2.05per serving $$
45 minstart to table
6servings
Ingredients
- 7 3/4 cups hot vegetable broth
- 1 tbsp extra-virgin olive oil
- 3 cloves mined garlic
- 1 onion
- 1 3/4 cups arborio rice
- 1/4 cup dry white wine
- 1 cup diced zucchini
- 1 cup frozen peas
- 1 cup asparagus
- 1 1/3 cup cherry
- 1/4 tsp kosher salt
- 1/4 cup chopped fresh basil
- 1 tbsp unsalted butter
- 1/2 cup freshly grated pecorino romano (optional)
- freshly ground black pepper (optional)
Steps
- Keep the vegetable broth hot in a saucepan over low heat.
- Heat the olive oil in a large, deep skillet over medium heat, then cook the onion and garlic for 4 minutes.
- Stir in the rice and cook for 2 minutes until the grains are lightly toasted.
- Add the wine and stir for 2 minutes until mostly absorbed.
- Add the hot broth 1 cup at a time, stirring often and waiting until each addition is absorbed before adding more, for 25 to 30 minutes.
- Stir in the zucchini, peas, asparagus, and cherry tomatoes during the last 8 minutes of cooking.
- Remove the skillet from the heat and stir in the salt, basil, butter, pecorino if using, and black pepper.
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