RISOTTO PRIMAVERA
Provided by Molly O'Neill
Categories dinner, main course
Time 35m
Yield Four servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium heat in an oversize, heavy-bottomed skillet or pot. Add the leek, season lightly with salt and pepper, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
- Add the rice to the leek and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, and stirring constantly. After 15 minutes, add the white wine and carrot. After 5 more minutes, add the zucchini, asparagus and peas. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
- Beat 1/2 cup of ricotta into the rice. Add the spinach. Divide the rice among 4 bowls. Top each with a spoonful of the remaining ricotta. Sprinkle with parsley and chives and serve.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 3 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 5 grams
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Wafa Mehnaz
[email protected]I would definitely recommend this risotto to others.
Ethan Mouton
[email protected]This risotto is a bit pricey, but it's worth it.
joann maxey
[email protected]I love that this risotto is made with fresh vegetables.
Boots James
[email protected]This risotto is a great way to impress your guests.
Mujibur Rahaman
[email protected]I've made this risotto several times and it's always a hit with my family and friends.
Arsalan Abid
[email protected]This risotto is so good, I could eat it every day!
patricia lubanzadio
[email protected]I'm not sure what I did wrong, but my risotto turned out really bland.
Dewana 8
[email protected]This is the best risotto I've ever had! The flavors are amazing and the texture is perfect.
Jose Penaloza
[email protected]This risotto is delicious, but it's a lot of work. I'm not sure if I would make it again.
Sumi Kona
[email protected]I followed the recipe exactly, but my risotto turned out too mushy. I think I cooked it for too long.
Ashar Siddiqui
[email protected]This risotto is a bit too rich for my taste. I would probably use less butter and cream next time.
Blessin Tate
[email protected]I'm not a big fan of risotto, but I really enjoyed this recipe. The vegetables and herbs added a lot of flavor and texture.
Fouad Younes
[email protected]This risotto is a great way to use up leftover vegetables. I had some asparagus, peas, and carrots in my fridge, and this recipe was the perfect way to use them up.
dj son
[email protected]I love how easy this risotto is to make. It's a great weeknight meal that can be on the table in under an hour.
Keegan Hector
[email protected]This risotto is so creamy and flavorful. The Parmesan cheese and white wine add a rich and decadent flavor.
Joti Tunprenkaj
[email protected]I love the vibrant colors of this risotto. The asparagus, peas, and carrots add a beautiful pop of color to the dish.
Reddet Sami
[email protected]This risotto primavera is a delightful dish that is perfect for a spring or summer meal. The fresh vegetables and herbs add a bright and flavorful touch to the creamy risotto.