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Ingredients
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Grains
Vegetables
Liquids
Dairy
Seasoning
Method
Preparation
- 1
Prepare the Broth
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
- 2
Prepare the Vegetables
Wash and chop the asparagus, zucchini, bell pepper, and slice the green onions. Set aside.
Cooking
- 3
Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced green onions and sauté for about 1-2 minutes until fragrant.
- 4
- 5
Deglaze with Wine
Pour in the dry white wine and stir until the liquid is almost completely absorbed by the rice.
- 6
Incorporate the Broth
Begin adding the warm vegetable broth, one ladleful at a time, to the rice. Stir frequently and allow the rice to absorb the liquid before adding the next ladleful. Continue this process for about 15-20 minutes until the rice is creamy and al dente.
- 7
Add the Vegetables
After about 15 minutes of cooking the rice, add the asparagus, peas, zucchini, and bell pepper. Stir well to combine and continue to cook until the vegetables are tender and the rice is fully cooked.
- 8
Finish with Cheese and Butter
Once the rice is cooked to your liking, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
Serving
- 9
Plate and Serve
Serve the Risotto Primavera hot, garnished with additional Parmesan cheese and fresh herbs if desired.
