Risotto Alla Primavera
- 6 1/2 cups (about) vegetable broth
- 3 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 8-ounce onion, chopped
- 1 medium leek (white part only), sliced crosswise into thin rings
- 2 stalks green garlic, chopped, or 1 garlic clove, minced
- 2 cups arborio rice or carnaroli rice
- 1/2 cup dry white wine
- 1 cup 1-inch pieces thin asparagus
- 1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
- 1/4 cup chopped fresh Italian parsley
- 3/4 cup freshly grated Parmesan cheese, plus additional for serving
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 8-ounce onion (1)
- Asparagus, thin (1 1 cup 1-inch pieces)
- Garlic, green (2 stalks)
- Italian parsley, fresh (1/4 cup)
- Leek, medium (1)
- Peas or petite frozen peas, small (1 cup)
- Canned Goods
Vegetable broth (6 1/2 cups)
- Cooking & Baking
- Olive oil, extra-virgin (1 tablespoon)
- Pasta & Grains
- Arborio rice or carnaroli rice (2 cups)
- Dairy
- Butter, unsalted (3 tablespoons)
- Parmesan cheese (3/4 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published May 1, 2005 (7 years ago).
18 people saved this recipe.
