Risotto Primavera
At a Glance
- Total
- 50 min
- Servings
- 6.00 serving(s)
Categories
- Main Course
- Italian
- Stovetop
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Risotto Primavera brings together 1 1/2 cups sliced fresh mushrooms, 1/2 cup diced carrot, 1/2 cup chopped onion in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 6 servings.
Hands-Free Mode Off
Equipment
Large saucepan, saucepan
Ingredients
- 1 1/2 cups sliced fresh mushrooms
- 1/2 cup diced carrot
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup arborio rice or 1 cup risotto rice
- 3 cups water
- 1 tablespoon herb-ox chicken bouillon granule
- 1/2 cup cooking sherry or 1/2 cup white wine
- 1 cup shredded Fontina cheese
- 1/4 cup grated parmesan cheese
- chopped fresh parsley, for garnish
- diced fresh tomato, for garnish
Instructions
In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
Add uncooked rice.
Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
Slowly add one cup of the broth to the rice mixture, stirring constantly.
Cook and stir over medium heat until liquid is absorbed.
Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
Add cheeses and stir until well blended.
Garnish, if desired, with fresh parsley and diced tomato.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
