Risotto Primavera

Name: Risotto Primavera
Total time: 35 min
Yield: Four servings
Cuisine: italian
Ingredients: 1 teaspoon olive oil; 1 leek, rinsed and sliced in thin rounds; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 6 cups basic vegetable broth (see recipe); 1 1/2 cups Arborio rice; 1 cup dry white wine; 1 small carrot, peeled and cut into 1/4-inch dice; 1 medium zucchini, rinsed and cut into 1/4-inch dice; 1 cup asparagus tips, blanched and cooled; 1 cup sugar-snap peas, strings and stems removed, blanched and cooled; 3/4 cup ricotta; 1 cup spinach leaves, rinsed and cut into thin strips; 2 tablespoons minced parsley; 1 tablespoon minced chives

By Molly O'Neill

Total Time: 35 minutes
Rating: 4(38)
Comments: Read comments

Featured in: FOOD; Rethinking Risoto

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Ingredients

Yield:Four servings

1teaspoon olive oil
1leek, rinsed and sliced in thin rounds
½teaspoon salt, plus more to taste
1teaspoon freshly ground pepper, plus more to taste
6cups basic vegetable broth (see recipe)
1½cups Arborio rice
1cup dry white wine
1small carrot, peeled and cut into ¼-inch dice
1medium zucchini, rinsed and cut into ¼-inch dice
1cup asparagus tips, blanched and cooled
1cup sugar-snap peas, strings and stems removed, blanched and cooled
¾cup ricotta
1cup spinach leaves, rinsed and cut into thin strips
2tablespoons minced parsley
1tablespoon minced chives

Ingredient Substitution Guide

Preparation

Step 1
Heat the olive oil over medium heat in an oversize, heavy-bottomed skillet or pot. Add the leek, season lightly with salt and pepper, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
Step 2
Add the rice to the leek and stir to combine. Ladle in ½ cup of the broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, ½ cup at a time, and stirring constantly. After 15 minutes, add the white wine and carrot. After 5 more minutes, add the zucchini, asparagus and peas. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
Step 3
Beat ½ cup of ricotta into the rice. Add the spinach. Divide the rice among 4 bowls. Top each with a spoonful of the remaining ricotta. Sprinkle with parsley and chives and serve.

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