Welcome the first day of spring with this light and fresh risotto primavera.
Spring is here—and fresh produce is one delicious benefit of this season of rebirth. These easy healthy recipes highlight fresh fruits and vegetables in season, such as asparagus, sweet peas, strawberries, artichokes, leeks and rhubarb. For produce at its peak, shop the farmers’ market or grow fruits and vegetables in your garden.
Whether you’re showcasing spring fare in simple weeknight meals or in elegant dishes for upcoming holidays we have plenty to show you… Beginning with a refreshing risotto primavera.
Most of us ask what is a risotto? And what does “primavera” mean?
A risotto as wikipedia puts it: “is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese, pronounced [ɾiˈzɔtːo alːa milaˈneːze], is often served together with ossobuco alla milanese.” A ossobuco alla milanese has two types: a) modern version that has tomatoes and the original version which does not and b) The older version, ossobuco in bianco, is flavored with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Gremolata is optional. Gremolata always includes grated lemon peel, but beyond that there is considerable variation. Most, but not all recipes include parsley, mint and garlic; and most include anchovies (especially in Milan itself), and possibly rosemary and sage.”
Making risotto is like making a simple vegetable broth and add winter vegetables to make a quick soup especially when the common cold comes around. But… for a simple classic risotto – “here is a step by step guide on how to make risotto. We cover a few variations – including time-saving baked risotto.” ~ taste.com.au
Now, lets begin Risotto Primaera!
Prep Time: 0.55| Easy to cook| Serves: 4
1 bunch baby (Dutch) carrots, trimmed, peeled
1 bunch asparagus, trimmed, cut into 4cm lengths
150g sugar snap peas, trimmed
1 bunch spring onions (4 bulbs)
1 1/2 tablespoons olive oil
1 small brown onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup finely grated Parmesan cheese
1/2 cup roughly chopped fresh basil leaves
Place stock and 1 cup cold water in a large saucepan over high heat. Cover. Bring to the boil. Add carrots. Reduce heat to medium. Simmer, covered, for 2 minutes. Add asparagus and peas. Simmer, covered, for 2 minutes or until just tender. Transfer vegetables to a bowl. Cover to keep warm. Remove stock from heat. Cover.
Trim spring onions, leaving base intact. Cut into quarters. Heat oil in a large saucepan over medium-high heat. Add spring onion. Cook, covered, stirring occasionally for 5 minutes or until golden and just tender. Add spring onion to vegetable mixture. Cover to keep warm.
Add brown onion to pan. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Simmer for 30 seconds. Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender.
Add vegetables and 3/4 cup parmesan to pan. Stir. Remove from heat. Stand, covered, for 2 minutes or until vegetables are heated through and cheese has melted. Season with salt and pepper. Stir in basil and top with remaining parmesan. Serve.
- Recipe: Broad Bean, Pea and Pesto Risotto (aesthetic-online.com)
- Parmesan Risotto (heavensentpeanutbutter.wordpress.com)
- Lobster Risotto (littlewhiteapron.com)
- Baked Risotto (abeautifulmess.com)