Risotto with spring vegetables (risotto primavera)

6 servings

Ingredients

Quantity Ingredient
6 cups Chicken broth
5 tablespoons Butter
1 medium Onion - finely chopped
2½ cup Arborio rice
1 cup White wine - dry
1 cup Asparagus tips - fresh, smallest available
1 cup Peas
½ cup Zucchini - very finely chopped
1 cup White mushrooms - thinly sliced
2 tablespoons Basil - fresh, chopped
2 tablespoons Parsley - chopped
½ cup Parmesan cheese - freshly grated
Salt - to taste

Directions

Prepare chicken broth. Heat broth in a medium saucepan. Melt ¼ cup butter in a large saucepan. When butter foams, add onion. Saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with buter, add wine. Cook, stirring constantly, until wine has evaporated. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time, about 10 minutes. Add asparagus tips, peas, zucchini and mushrooms. Cook about 10 minutes longer or until rice is done. Rice should be tender but firm to the bite. Remove pan from heat. Add basil, parsley, ⅓ cup Parmesan cheese and 1 Tbsp butter; mix well. Season with salt.

Place in a warm dish. Serve immediately with remaining parmesan cheese.

Makes 6 servings

Northern Italian Cooking by Biba Caggiano ISBN 0-89586-119-4 Source: Biba Caggiano

From the recipe collection of Fred Towner Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By FRED TOWNER On 10-17-94

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