Recipe Risotto Primavera

Ingredients:

unsalted butter plus 2 tablespoons to finish the dish, 1/2 cup finely chopped onion, 1 clove garlic Grande 2 cups Arborio rice 1/2 cup white wine 6 cups vegetable broth, ½ cup Shelled beans, 6 small and medium artichokes, cleaned and thinly sliced ​​6 fresh asparagus, 1 small zucchini, 1/2 cup chopped fresh parsley or other fresh herbs, grated Parmigiano

Recipe:

Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until translucent. Add the artichoke slices and cook one minute. Next add the garlic and cook another minute. Add the rice and stir until it is well coated with the butter. Begin to add the wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously. About 10 minutes into the cooking time, add the asparagus, fava beans and zucchini and continue cooking for about 15-20 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter. Parsley and the parmesan cheese. Serve, offering additional cheese if desired. Buon Appetito!

---

Posted by: Istituto Galilei