jannababe
Culinary Explorer
I recently made this Risotto Primavera, and it was a hit! The dish is creamy, fresh, and packed with vibrant veggies. It's a great way to enjoy a comforting meal while still getting in those greens. Here’s how you can make it:
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth (warm)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup peas
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Sauté the veggies: In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent. Stir in the garlic and cook for another minute.
- Cook the rice: Add the Arborio rice to the pan, stirring to coat it with the oil. Let it toast for a minute before slowly adding a ladle of warm vegetable broth. Stir continuously until the broth is absorbed. Keep adding broth, one ladle at a time, allowing each to absorb before adding the next.
- Add the vegetables: After about 15 minutes, stir in the asparagus and peas. Continue cooking and adding broth until the rice is creamy and tender, about 20-25 minutes in total.
- Finish with flavor: Stir in the butter, Parmesan cheese, and cherry tomatoes. Season with salt and pepper to taste.
- Serve: Garnish with fresh basil and enjoy while it’s warm.