Chef Chuck's Risotto alla Primavera

Risotto all Primavera


Risotto alla Primavera, is an Italian creamy rice dish, with tender spring vegetables. Arborio rice is used, because of it's high starch content. The rice is soft on the outside yet firm on the inside. Organic vegetables are always the best choice and organic broth. A healthy alternative for a dinner or a side dish.


Risotto Primavera
1 cup arborio rice
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 onion, diced
1 celery stalk, diced
1 carrot, diced
1/2 pound asparagus, cut in 1" pieces
1/2 red bell pepper, diced
4 cups vegetable broth
1 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped


In a large frying pan heat olive oil with butter saute onions, celery, carrots, (soffritto) and bell peppers for 3 minutes. Add rice and cook for 2 minutes to coat each grain, stirring occasionally. Slowly add about 3 ounces of broth and gently stir till almost absorbed. Continue to add a little broth at a time and wait until each addition of broth is absorbed before adding more. This process takes about 25 minutes. Add asparagus towards the end of the cooking then add parmigiano cheese and parsley.