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Risotto Primavera

Serves: 6

Ingredients

1/2 lemon
5 1/2 C chicken stock
3 T olive oil
1 large onion, finely chopped
1 stalk of celery, chopped
1 1/2 C rice
2 med. potatoes, peeled and cubed
4 oz. fresh, green beans, trimmed
3 med. tomatoes, seeded
1 small carrot, peeled
4 oz. asparagus, trimmed, chopped
1 1/4 C frozen peas, thawed
1 can artichoke hearts, drained
salt and pepper, fresh ground
1/4 C unsalted butter, cut into pieces
1 C fresh parmesan, freshly grated

Preparation

Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. Cover and keep warm. Heat oil in a large heavy saucepan over medium heat. Add onion, celery and saute for 3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes, and carrot, saute for 10 minutes, adding stock as it becomes too dry. Add 1/2 C stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding stock a 1/2 C at a time, stirring frequently and allowing each additions to be completely absorbed before adding another. Add artichoke, asparagus and paeas about half way through the process. Continue adding stock in the same manner until rice is tender but still stlightly firm to the bite. Remove from heat. Season with salt and pepper. Stir in butter, than cheese.




   

 

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