RISOTTO PRIMAVERA
Categories Rice Vegetable Parmesan Basil Artichoke Asparagus Pea Spring Prosciutto Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Halfway fill large bowl with cold water. Squeeze in juice from 1 lemon half. Cut off stem from 1 artichoke and rub exposed area with cut side of second lemon half. Starting from base of artichoke, bend each leaf back and snap off where it breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of leaves above heart. Using small sharp knife, cut off all dark green areas. Cut artichokes heart into quarters. Rub all cut surfaces with lemon half. Cut out choke and pink inner leaves from each section. Cut each section lengthwise into 1/4-inch-thick slices and place in acidulated water. Repeat with remaining artichokes. (Can be prepared 3 hours ahead. Let stand in water.)
- Starting from base, bend each asparagus spear and snap off where it breaks naturally. Discard ends. Cut asparagus into 1-inch pieces. Set aside.
- Pour broth into saucepan; bring to simmer. Reduce heat to low; keep hot.
- Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until tender, stirring frequently, about 5 minutes. Drain artichoke hearts and add to saucepan. Cook until almost tender, stirring occasionally, about 14 minutes. Add rice and half of prosciutto and stir 2 minutes. Add 3/4 of broth to saucepan and adjust heat so that liquid simmers. Cook 10 minutes, stirring frequently. Add asparagus and continue cooking until rice is tender but still slightly firm to bite and mixture is creamy, stirring frequently and adding remaining broth by 1/4 cupfuls as necessary, about 15 minutes. Add peas and green onions and stir until heated through, about 2 minutes.
- Set aside 2 tablespoons basil and 1 tablespoon prosciutto for garnish. Stir remaining basil and prosciutto and 2 cups Parmesan cheese into risotto. Season to taste with salt and pepper. Garnish with reserved basil and prosciutto. Serve immediately, passing additional Parmesan cheese separately.
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dave colson
[email protected]I would definitely recommend this recipe to anyone who loves risotto.
Zishi Gujjar
[email protected]This risotto was a bit time-consuming to make, but it was worth the effort. It was absolutely delicious!
Ra Rahad
[email protected]I'm glad I tried this recipe. It was a nice change from my usual dinner routine.
Barbara Mc keown
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes.
Home kknap
[email protected]This recipe was easy to follow, but the results were disappointing. The risotto was too mushy and the vegetables were overcooked.
Julio Millan
[email protected]The rice was a bit undercooked for my liking, but the vegetables were delicious.
Oliver Nti
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning.
Britoni Colbert
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. It was so light and fluffy, and the vegetables were cooked to perfection.
Boka Done
[email protected]This is my new favorite risotto recipe. It's so creamy and flavorful, and the vegetables add a nice touch of sweetness.
Anowara Begum
[email protected]I love the vibrant colors of this dish. It's so inviting and delicious.
Shaibu Abdul rasheed
[email protected]This risotto was easy to make and turned out great! I used frozen peas and carrots, and it still tasted fresh and flavorful.
Shohel student
[email protected]I've made this recipe a few times now, and it's always a hit. The vegetables are always perfectly cooked and the rice is creamy and delicious.
MD:joy Hossen
[email protected]This risotto was a delight! The combination of fresh vegetables and creamy rice was perfect. I added a bit of extra garlic and Parmesan cheese, and it was even better.