Risotto Primavera

Risotto Primavera


4 cups vegetable stock
1/4 cup olive oil
1 small onion, finely chopped
1/2 cup Arborio rice
1/4 cup dry white wine
4 asparagus, trimmed, stalks cut into 5cm lengths
1/2 cup thawed frozen peas
2 teaspoon grated lemon zest, plus more for
2 table spoons fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmesan (1/4 for cooking,
1/4 for serving)
Coarse salt and freshly ground pepper

The Social Cooking Way

  1. Bring stock to a simmer in a medium saucepan.
  2. Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft.
  3. Add rice, cook for a few minutes until edges are translucent, stirring continuously.
  4. Add wine and stir until evaporated
  5. Add 1/2 cup hot stock and cook until almost absorbed stirring continuously. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock).
  6. Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done
  7. Remove from heat; stir in lemon zest and juice,

    parsley, cheese and remaining 2 tablespoons oil.

    Season with salt and pepper.

  8. Serve immediately with additional cheese and lemon



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