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RISOTTO PRIMAVERA
Serves : 8INGREDIENTS
- 6 cups low sodium chicken broth
- 1 tablespoon olive oil
- cup onion chopped
- 1 large clove garlic chopped
- 2 cups Beretta Superfino Arborio rice
- 1/2 cup dry white wine
- 10 asparagus spears cut into 1 pieces blanched
- 1 cup cherry tomatoes halved
- 1 cup sweet corn
- 1/2 cup frozen peas
- salt
- Pepper
- 1 tablespoon fresh basil chopped
- 1 tablespoon Italian parsley chopped
- 2 tablespoons freshly grated Parmesan cheese
DIRECTIONS
Heat the chicken broth in a pot with a lid over high heat.
Meanwhile, heat a heavy 4 quart pot over medium high heat. Add the olive oil. When hot, add the onions and cook until softened, about 2 to 3 minutes. Add the garlic and cook 1 more minute. Pour in the rice and stir to coat the grains with the oil and onion mixture, cook 1 minute longer.
Add the wine and stir until it is almost completely absorbed by the rice. The chicken broth should be boiling by now, so gradually add the hot broth, 1/2 cup at a time, stirring in a figure eight motion after each addition. Keep the broth pot covered, so the broth does not evaporate. Wait until the broth is almost completely absorbed by the rice before adding the next 1/2 cup. After about 15 minutes, stir in the asparagus, tomatoes, and corn. Continue to add broth for about 5 more minutes, or until the rice is tender but firm. You may not use all 6 cups of broth.
When the rice is the desired texture, remove from heat and stir in the peas, 1/4 cup chicken broth if any is remaining, salt and pepper to taste, basil, and parsley. Sprinkle with Parmesan cheese and serve immediately.