Yield
6 servings (serving size: 1 cup)

Risotto primavera is popular throughout Italy, Venice in particular. Fennel, asparagus, and leeks - all harbingers of spring - team up in this creamy rice dish.

How to Make It

Step 1

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 2

Heat the olive oil in a large saucepan over medium-high heat; add the leek and fennel, and sauté for 5 minutes or until tender. Add the rice, and cook for 1 minute, stirring constantly. Stir in the wine, and cook for 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, and cook until the liquid is nearly absorbed, stirring constantly. Add the asparagus, rosemary, black pepper, and remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 15 minutes total). Stir in grated cheese.

Ratings & Reviews