Kiss the Cook Good Risotto Primavera

May 09, 2023May 9, 20230 4
Kiss the Cook Good Risotto Primavera - A creamy and delectable one-pan dish that highlights fresh spring vegetables
in Dinner

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 cups vegetable broth ( or low sodium chicken broth )
1 tablespoon olive oil
1/2 cup onion , chopped
2 -4 large garlic cloves , chopped
2 cups arborio rice
1/2 cup dry white wine
12 asparagus spears , cut into 1-inch pieces , blanched
1 cup cherry tomatoes , halved
1 cup summer squash , finely chopped ( or 1 cup sweet corn or 1 cup finely chopped carrots )
1/2 cup frozen peas
salt
pepper
1 tablespoon fresh basil , chopped ( or 1 tsp . dried )
2 tablespoons Italian parsley , chopped
1/4 cup freshly grated parmesan cheese
1/4 cup gouda cheese , grated ( or Swiss , or cheese of choice )

Nutrision Information

Servings Per Recipe
6
Calories
329
Sugar
6g
Fat
9g
Kiss the Cook Good Risotto Primavera is a creamy and delectable one-pan dish that highlights fresh spring vegetables. This recipe is a great way to use up vegetables that may be taking up room in your fridge, and it can be modified to include whatever vegetables you have on hand. Risotto is a classic Italian dish that is known for its creamy texture and rich flavor. This recipe has a bit of a spring twist with the addition of fresh asparagus, cherry tomatoes, and summer squash (or sweet corn or finely chopped carrots). It is a one-pan dish, so clean-up is a breeze! Serve it as a cozy dinner on a chilly night or as a special occasion dish. No matter when it's served, it's sure to be a crowd-pleaser!

Instructions

1.In a large saucepan, heat the vegetable broth over medium-high heat.
2.In a separate pan, heat the olive oil over medium heat.
3.Add the onion and garlic to the olive oil and cook until translucent.
4.Add the arborio rice to the pan and sauté until lightly toasted.
5.Add the white wine to the pan and cook until the liquid is absorbed.
6.Begin adding the hot vegetable broth, one ladle at a time, stirring after each addition until the liquid is absorbed before adding the next one.
7.Once the rice is cooked through, add the blanched asparagus, cherry tomatoes, summer squash (or sweet corn or finely chopped carrots), and frozen peas.
8.Season with salt and pepper to taste.
9.Stir in the freshly chopped basil and Italian parsley.
10.Add grated Parmesan cheese and grated Gouda cheese to the pan, stirring until melted and creamy.
11.Serve hot, garnished with additional chopped basil and grated Parmesan cheese.

PROS

This recipe is an excellent way to use up spring vegetables and can be made with a variety of different vegetables.

Its creamy texture and rich flavor make it an excellent option for a cozy dinner or a special occasion.

It is a one-pan dish, so clean-up is a breeze!

CONS

Risotto is a labor of love and requires constant attention and stirring.

It requires a bit of patience and finesse to get the texture and creaminess just right.

HEALTH & BENEFITS

This dish is low in fat and calories, making it a healthy and nutritious option for any meal.
Asparagus is a good source of fiber, folate, and vitamins C and K.
Tomatoes are rich in antioxidants and vitamins A and C.
Summer squash is an excellent source of vitamins C and A and contains antioxidants and anti-inflammatory components.
Peas are a good source of fiber, protein, and vitamins C and K.

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