Risotto Alla Primavera Recipes

Steps:

• If using fresh broad beans, drop them into boiling water, leave for 1 min, then drain and cool under cold water. Peel off the skins. For frozen beans, just thaw, then peel. Chop the shallots, spring onions and garlic as finely as you possibly can. Snap the woody bases from the asparagus spears and discard. Slice each spear into 4 diagonal pieces. Pour the stock into a separate pan and bring to a simmer.
• Heat the oil and half the butter in a heavy, wide pan. Tip in the shallots, spring onions and garlic and cook for 3-4 mins until soft and see-through, but not brown, stirring often. With the heat on medium, add the rice and keep it moving with a wooden spoon for a few mins so it gets toasted, but not coloured, and very hot. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.
• Put the timer on for 20 mins (it takes 18-20 mins to add the stock), now add 11⁄2 ladles of stock, letting it simmer, not boil. Keep stirring until all the liquid is absorbed, scraping the sides of the pan to catch any stray bits of rice. Continue to stir and add a ladleful of stock once the previous amount has been absorbed. (If you add too much stock at a time the risotto won't be as creamy.) The rice tells you when it needs more stock. You will hear it sigh and when you pull a spoon across the bottom of the pan it should leave a clear line
• After 14 mins add the beans and peas to the rice with some seasoning. At the same time, drop the asparagus into the stock and let it simmer for 4 mins, then lift out with a slotted spoon and add to the rice. Start tasting the rice now too - when done it should be softened, but with a bit of bite in the centre, almost chewy, and the risotto creamy - overcooking just makes it mushy. Continue adding stock and stirring until done (you may have a little stock left). Take the pan off the heat, add half the parmesan and the rest of the butter plus a splash of stock to keep everything moist. Put the lid on the pan and leave for 3 mins to rest. Serve with the remaining parmesan.

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Steps:

• For the rice: Bring all the stock to a simmer or heat it as you go along in the microwave (broth must be hot when added to the rice) Heat the olive oil in a heavy, large saucepan. Add onion and cook until golden but not brown. Add the rice and stir with a wooden spoon to coat the rice. Turn the heat to high and add 1/2 cup of the hot broth. You will need to stir constantly until liquid is absorbed. Continue adding broth in 1/2 cup increments, stirring until each increment is absorbed. This will take at least 20 minutes. (Half way through this process you will add the vegetable mixture, below) You may have to adjust the heat from time to time but the risotto needs to keep boiling, but must not stick to the pot. The rice, when done, should be tender but with still the slightest bit of firmness. When all liquid is absorbed. remove from heat and stir in butter and Parmesan. Mix well until creamy. Add salt and pepper to taste. Serve with Parmesan for sprinkling. Vegetables primavera Heat oil in pot. Add the garlic to flavor the oil. Add the mushrooms and cook for 5 minutes until softened. Add the basil and oregano. Add the onion and cook for 2 minutes. Add the zucchini, broccoli, bell pepper, tomatoes and leek. Raise head and cook for 10 minutes, stirring often, until veggies are just cooked. Season with salt and pepper.

Steps:

• In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
• Add uncooked rice.
• Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
• Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
• Slowly add one cup of the broth to the rice mixture, stirring constantly.
• Cook and stir over medium heat until liquid is absorbed.
• Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
• Add cheeses and stir until well blended.
• Garnish, if desired, with fresh parsley and diced tomato.

Steps:

• Have the asparagus, carrots, zucchini, and yellow squash cut up and ready. Set these vegetables aside. Bring the chicken broth and water just to a simmer in a medium saucepan; keep warm.
• Heat 1 tablespoon each olive oil and butter in a large saucepan over medium heat. Add 1/2 cup minced onion and the minced garlic; cook 3 minutes. Add asparagus and carrots; cook 2 minutes. Add zucchini and yellow squash; cook until just tender, about 2 minutes more. Transfer to a bowl and set aside.
• Heat 2 more tablespoons olive oil in same sauce pan over medium heat. Add 1/2 cup more minced onion and cook 3 minutes. Add the arborio rice (or short-grain rice), stirring to coat. Stir in the dry white wine and cook until almost absorbed, 2 to 3 minutes. Add 3/4 cup reserved broth and cook, stirring constantly, until almost absorbed. Simmer, adding broth 1/2 cup at a time, stirring constantly until broth is absorbed before adding more, about 20 minutes. Rice will be creamy and just tender.
• Stir in 2 more tablespoons butter, 2 tablespoons Parmesan cheese, salt, pepper, chopped mint, grated lemon peel, peas, and reserved vegetables.
• Serve with additional Parmesan cheese.

Steps:

• In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender. Remove mixture from saucepan.
• Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
• Pour 1/2 cup of the broth over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoli and peas with the last addition of broth. Sprinkle with cheese.