Tuesday, March 31, 2009

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.

15 comments:

  1. I love the idea of asparagus in this- yum! So colorful, too! Janet

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  2. Hi Janet I love asparagus in the spring!
    Thank You

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  3. There is something about Spring that makes you want to put away stodgy fatty foods and tuck into vegetables. This is perfect!

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  4. Ha! We were all just talking about risotto after I posted my wonderful Lemon Risotto. This vegetable risotto looks amazing and a must for spring. I may have to steal the recipe for a family dinner!

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  5. Hi Scintilla, There certainly is!! I think we keep warm with the hardy foods in the cold weater.
    Grazie!

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  6. Hi Jamie, This is why I love risotto, there are many ways to cook this great rice!
    Thank You

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  7. This is a beautiful bite of spring just waiting to be cooked. Thanks for posting.

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  8. Hello Cioa Chow Linda, I felt the same way!
    Thank You

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  9. This is a great take on pasta primavera. With all the gorgeous produce coming back to the farmers market, this is the perfect dish to use what is in season. Paired with a glass of wine, you would find me with a bowl of this while dining al fresco.

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  10. Yes Bridgett, I agree with a glass of vino, outdoors and your in!! Enjoy:)
    Thank You

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  11. Oh I looove risotto primavera, I first tasted it in Venice at Harry's Bar in my childhood years of riches. Now I make it to reproduce that feeling of comfort and solace only risotto can dispense. Grazie and bravo, what a great way to celebrate the arrival of spring!

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  12. Harry's Bar sounds great someday I will check it out. Thanks for your kind comment, happy spring! Chuck

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  13. I always find it so soothing to watch the evolution of risotto as it melts into grandeur. Your dish looks so creamy and colorfully appetizing. Thanks for sharing Chef Chuck...

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  14. Hello Louise, You explain that so well!
    Thank You. Enjoy

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  15. Nice! I love everything in this!!!

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