Risotto Primavera

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Risotto Primavera

 

1 yellow onion

6 fresh mushrooms, brushed clean

1 green or red bell pepper (eapsicum)

I yellow zucchini and/or crookneck squash

1/2 pound asparagus

3-31/4 cups roasted vegetable stock

2 tablespoons olive oil

11/4 cups Arborio rice or other medium-grain white rice

1/4 cup dry white wine or apple juice

Salt and freshly ground

 

Thinly slice the onion and the mushrooms. Halve the bell pepper through

the Stem end; remove the stem, ribs and seeds. Cut into long strips about

1/4 inch wide. Quarter the zucchini or crookneck squash lengthwise; cut

crosswise into pieces 1/4 inch thick. Cut off the top 2 inches from each

asparagus spear (save the bottoms for another use); cut on the diagonal into

pieces 1/4 inch thick Set the vegetables aside separately Pour the stock or

broth into a saucepan and bring to a simmer. Adjust the heat to maintain a

gentle simmer. Meanwhile, in a large saucepan or deep nonstick frying pan

over medium-low heat, warm the olive oil. When hot, add the onion and

mushrooms and saute, stirring, until softened, about 3 minutes.

 

Add the rice and stir until the kernels are coated with the oil, about 2

minutes more. Add the wine and cook, stirring frequently, until most of it

has been absorbed, about 3 minutes.

 

Reduce the heat to low and add the bell pepper and 1 cup of the hot stock or

broth. Cook, stirring frequently, until most of has been absorbed, about 5

minutes. Add the squash and asparagus and another 1 cup of the hot stock or

broth and simmer, stirring often, until most of it has been absorbed. Add

another 1 cup of the hot stock or broth and simmer, stirring occasionally,

until it has been absorbed and the risotto has a creamy consistency Taste

the rice; if it is hard in the center, add the remaining 1/4 cup stock or

broth and simmer, stirring, until absorbed and the grains are tender but

slightly al dente (firm to the bite). Total cooking time is about 25

minutes.

 

Season to taste with salt and pepper. Serve at once. Serves 4.

 

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