Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Risotto primavera is popular throughout Italy, Venice in particular. Fennel, asparagus, and leeks - all harbingers of spring - team up in this creamy rice dish.

Jean Kressy
Recipe by Cooking Light April 2000

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Yield:
6 servings (serving size: 1 cup)
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

267 calories; calories from fat 13%; fat 4g; saturated fat 1.2g; mono fat 2.1g; poly fat 0.4g; protein 9.1g; carbohydrates 47.7g; fiber 1.9g; cholesterol 3mg; iron 3.5mg; sodium 486mg; calcium 98mg.
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