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Risotto Primavera
Serves: 6
Ingredients
1/2 lemon
5 1/2 C chicken stock
3 T olive oil
1 large onion, finely chopped
1 stalk of celery, chopped
1 1/2 C rice
2 med. potatoes, peeled and cubed
4 oz. fresh, green beans, trimmed
3 med. tomatoes, seeded
1 small carrot, peeled
4 oz. asparagus, trimmed, chopped
1 1/4 C frozen peas, thawed
1 can artichoke hearts, drained
salt and pepper, fresh ground
1/4 C unsalted butter, cut into pieces
1 C fresh parmesan, freshly grated
Preparation
Bring chicken stock to a simmer in a medium saucepan.
Reduce heat to low. Cover and keep warm. Heat oil
in a large heavy saucepan over medium heat. Add onion,
celery and saute for 3 minutes. Add rice and stir
about 30 seconds. Add potatoes, beans, tomatoes, and
carrot, saute for 10 minutes, adding stock as it becomes
too dry. Add 1/2 C stock to rice, reduce heat and
simmer until liquid is absorbed, stirring frequently.
Continue adding stock a 1/2 C at a time, stirring
frequently and allowing each additions to be completely
absorbed before adding another. Add artichoke, asparagus
and paeas about half way through the process. Continue
adding stock in the same manner until rice is tender
but still stlightly firm to the bite. Remove from
heat. Season with salt and pepper. Stir in butter,
than cheese.
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