Risotto Primavera

4
Average: 4 (1 vote)

Flexible to serve as a side dish or a meatless main dish, the tender-crisp vegetables are beautiful in the creamy white rice with fresh finishes of lemon zest and basil.

Risotto Primavera

Serves

Servings: 
6
Prep Time
10 min
Cook Time
20 min

Flexible to serve as a side dish or a meatless main dish, the tender-crisp vegetables are beautiful in the creamy white rice with fresh finishes of lemon zest and basil.

Ingredients

2 Tbsp. butter or olive oil

1/2 cup chopped shallots or onion

1 cup Arborio rice

1/2 cup dry white wine

3 1/2 cups College Inn® Chicken Broth, heated

1 cup sliced asparagus

1 cup frozen peas*

1/2 cup coarsely shredded carrots

1 tsp. grated lemon zest

2 Tbsp. chopped fresh basil, optional

Directions
  1. Melt butter in a medium saucepan over medium heat. Cook shallots and rice, 3 minutes, stirring constantly.
  2. Stir in wine and cook 3 minutes. Meanwhile, microwave broth on HIGH 3 minutes or until hot.
  3. Add 1 cup hot broth to rice mixture, stirring until almost absorbed. Continue adding 1 cup hot broth at a time, stirring until almost absorbed before adding the next. Just before adding the last 1 1/2 cups of broth, stir in all vegetables. Stir until broth is almost absorbed. Stir in lemon zest and garnish with basil before serving, if desired.

 

*NOTE:  A drained can of Del Monte® Sweet Peas (8.5 oz.) may be used instead of frozen or fresh peas.

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