Risotto Primavera
- 5 cans Low Sodium Chicken Broth
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- ½ whole Large Yellow Onion Finely Diced
- 3 whole Carrots, Peeled And Finely Diced
- ½ cups Cauliflower Pieces
- ½ cups Broccoli Pieces
- 1 whole Yellow Squash, Finely Diced
- ½ teaspoons Kosher Salt
- 1 Tablespoon Olive Oil (additional)
- 1 Tablespoon Butter (additional)
- 1-½ cup Arborio Rice
- 1-½ cup Dry White Wine
- 1-½ teaspoon Kosher Salt (additional), More To Taste
- 4 whole Green Onions, Thinly Sliced
- ½ cups Frozen Peas
- 4 ounces, weight Goat Cheese
- ½ cups Grated Parmesan Cheese
- Fresh Dill, For Garnish
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli pieces (1/2 cups)
- Carrots, whole (3)
- Cauliflower pieces (1/2 cups)
- Dill, Fresh (1)
- Green onions, whole (4)
- Peas, Frozen (1/2 cups)
- Yellow onion, whole Large (1/2)
- Yellow squash, whole (1)
- Canned Goods
Chicken broth, Low Sodium (5 cans)
- Cooking & Baking
- Kosher salt (2 teaspoons)
- Olive oil (3 Tablespoons)
- Pasta & Grains
- Arborio rice (1 1/2 cup)
- Dairy
- Butter (3 Tablespoons)
- Goat cheese (4 ounces)
- Parmesan cheese, Grated (1/2 cups)
- Beer, Wine & Liquor
- White wine, Dry (1 1/2 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published May 9, 2011 (1 year ago).
132 people saved this recipe.
