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Risotto Primavera




Source of Recipe


Internet


List of Ingredients




1 yellow onion, thinly sliced
6 fresh mushrooms, cleaned and thinly sliced
1 green or red bell pepper, seeded and cut into 1/4" wide strips
1 yellow zucchini, quartered lengthwise, then cut into 1/4" pieces
1/2 pound asparagus, cut on the diagonal into 1/2" pieces
3-1/2 cups chicken broth, heated
2 tablespoons olive oil
1 1/4 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly-grated Parmesan cheese
Salt and freshly-ground pepper to taste


Recipe



Put the stock or broth into a saucepan and bring to a simmer.
Meanwhile, in a large saucepan or deep skillet over medium-low heat, warm the olive oil. When hot, add the onion and mushrooms and sauté until softened, about 3 minutes. Add the rice and stir until well coated with the oil. Add the wine and cook, stirring frequently until most of it has been absorbed, about 3 minutes.
Reduce the heat to low and add the bell pepper and 1 cup of the hot broth. Cook until most has been absorbed. Add the squash and asparagus and another 1 cup of the broth, and simmer until that has been mostly absorbed. Add another cup of the broth until that has been absorbed and the risotto has a creamy consistency. Taste the rice and if it is still hard, add the remaining 1/2 cup of the broth and simmer until absorbed.
Stir in the Parmesan cheese and season to taste with the salt and pepper. Makes 4 servings.