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Risotto Primavera

Healthy.Eater's picture
Ingredients
  Broccoli florets 4 Ounce
  Green beans/Asparagus 4 Ounce, cut into 1 inch lengths
  Vegetable stock/Chicken stock/ low sodium chicken broth 3 Cup (48 tbs)
  Unsalted butter/Margarine 4 Teaspoon
  Yellow onion 1 Medium, finely chopped
  Long grain rice/Arborio/basmati 1 Cup (16 tbs)
  Dry white wine/Chicken stock/low sodium chicken broth 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Minced parsley/Basil 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3 Tablespoon
Directions

1 In a large saucepan of boiling water, cook the broccoli and green beans for 3 to 4 minutes or until crisp-tender; drain, rinse under cold water to stop the cooking, and drain again.
Meanwhile, in a medium-size saucepan, bring the stock to a simmer, then reduce the heat to the lowest setting and keep warm.
2 In a 12-inch nonstickskillet, melt 2 teaspoons of the butter over moderate heat.
Add the onion and saute, stirring occasionally, for3 minutes oruntil slightly softened.
Add the rice and cook, stirring, for 2 minutes or until well coated with the oil.
Add the wine and cook, stirring, for 2 to 3 minutes or until it has been absorbed by the rice.
3 Singaladle,add 1/2 cup of the stock to the skillet and cook, stirring frequently, until most of it has been absorbed.
Continue adding the stock, 1/2 cup at a time, keeping the liquid in the skillet at a simmer and stirring frequently, for about 20 minutes or until the rice is tender and most of the liquid has been absorbed.
4 Add the broccoli, beans, salt, pepper, and basil and cook, stirring frequently, until they are heated through.
Stir in the cheese and the remaining butter.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Rice, Vegetable

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