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Risotto Primavera


Risotto Primavera Recipe

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:
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Rank

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