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Risotto alla Primavera

6 cupslow-sodium chicken broth
4 tablespoonsunsalted butter
2 tablespoonsolive oil
1 mediumonion, coarsely chopped
1 mediumleek (white part only), sliced crosswise into thin rings
2 smallgarlic cloves, chopped
2 cupsArborio rice
1/2 cupdry white wine
1/2 poundasparagus, trimmed, cut on diagonal in 1-inch pieces
1 mediumzucchini, thinly sliced in rounds
1yellow squash, thinly sliced in rounds
1 cupfrozen peas, thawed
1/4 cupchopped fresh parsley
3/4 cupfreshly grated Parmesan cheese plus more for serving
1 smallzucchini, julienned on long side of zucchini
2 smallcarrots, curled on long side of carrot
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Risotto alla Primavera - Equipment List

Measuring Cups and Spoons
Colander
Mixing Bowls

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Risotto alla Primavera - Instructions

Serve it as a first course, as the Italians do, followed by fish or chicken, or offer it as a light main
course on a warm evening. Pair it with an antipasto and warm, crusty rolls.

In a medium saucepan over moderate heat, bring the broth to a simmer. Cover; keep warm over low heat.

In a risotto pan over medium-low heat, melt 2 tablespoons of the butter with the oil. Add the onion,
leek, and garlic. Sauté until translucent, about 5 minutes.

Add rice and stir until it is translucent at edges but still opaque in center, about 3 minutes. Add wine
and simmer, stirring often, until almost all liquid is absorbed, about 1 minute. Continue in this way,
adding broth 1 cup at a time, and stirring often, until the rice is half cooked, about 8 minutes. Be
sure to allow each cup of liquid to be absorbed before adding the next.

Stir in the asparagus. Continue adding broth by cupful's and stirring until rice is almost tender, about
5 minutes longer. Stir in the peas, yellow squash, zucchini rounds, and the parsley. Cook until rice is
tender but still firm to bite and the mixture is creamy, about 2 minutes longer.

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Risotto alla Primavera - Instructions Continued

Remove from heat. Add the cheese and the remaining 2 tablespoons butter. Stir until cheese and butter
melt. Season to taste with salt and pepper. Garnish with the grated zucchini and carrots. Serve; pass
the additional cheese at the table.

Serves 6.

CHEFS™ Kitchen

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