Risotto alla Primavera

6 cups	low-sodium chicken broth
4 tablespoons	unsalted butter
2 tablespoons	olive oil
1 medium	onion, coarsely chopped
1 medium	leek (white part only), sliced crosswise into thin rings
2 small	garlic cloves, chopped
2 cups	Arborio rice
1/2 cup	dry white wine
1/2 pound	asparagus, trimmed, cut on diagonal in 1-inch pieces
1 medium	zucchini, thinly sliced in rounds
1	yellow squash, thinly sliced in rounds
1 cup	frozen peas, thawed
1/4 cup	chopped fresh parsley
3/4 cup	freshly grated Parmesan cheese plus more for serving

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Risotto alla Primavera - Ingredients Continued

1 small	zucchini, julienned on long side of zucchini
2 small	carrots, 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

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Risotto alla Primavera - Instructions Continued

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.

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.

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Risotto alla Primavera - Instructions Continued

CHEFS™ Kitchen

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