Risotto Primavera

Chris started his new job on Monday so I wanted to make him a nice dinner, no I didn’t have it ready for him when he walked through the door, but I did have a nice Negroni mixed up for him!

(obviously not my photo, courtesy lasplash.com via google image search)

I thawed a couple of lamb chops to grill with a rosemary/garlic rub and bought some salad greens for a side, but the challenge of the meal was the Risotto Primavera! I have watched Chris make risotto and I knew it was a time consuming process and can be difficult, but I wanted to challenge myself (and I love risotto!). I heard the apprehension in his voice as I told him over the phone what the night’s menu would be and that I would be doing the risotto myself, the slow “ooookay” was all the more motivation for me to make this dish!

I found the recipe on epicurious.com, it comes from the April 2003 edition of Bon Appetit

Ingredients:
1 medium carrot, peeled
4 tablespoons olive oil

8 ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces

1 medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces

1 medium-size yellow crookneck squash, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces

4 1/2 cups (or more) low-salt chicken broth

1 large white onion, finely chopped

1 3/4 cups (11 1/2 ounces) arborio rice or medium-grain white rice

3/4 cup dry white wine

8 baby carrots, peeled, tops trimmed to 1/2 inch

1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)

1 cup frozen peas, thawed

1/4 cup (1/2 stick) butter, cut into 1-inch pieces

1/2 cup thinly sliced fresh basil leaves
1/4 cup pine nuts, toasted

Additional freshly grated Parmesan cheese

Directions:
Cut 1/4-inch slice off 1 long side of carrot to stabilize.
Cut lengthwise into 1/8-inch-thick slices.
Stack half of slices and cut lengthwise into 1/8-inch-thick strips.
Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat.

Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.

Bring broth to simmer in medium saucepan over low heat. Cover and keep warm.

Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes.

Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.

Add wine and simmer until absorbed, stirring occasionally, about 3 minutes.

Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes.

Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes.

Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes.

Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer.

Mix in basil; season with salt and pepper.
Sprinkle with pine nuts when served.

It was a time consuming process,at least an hour, but not as difficult as I anticipated. One thing that made it MUCH easier was having everything prepped ahead of time and within reach of the stove (and having Chris around to grab the forgotten items was pretty handy as well!)

We both thought the risotto came out great, the fresh veggies made the creamy risotto taste fresh and summery!