Sunday, March 22, 2015


A good risotto can be time consuming to make, but is absolutely worth the effort. The main technique to making a risotto is to slowly add hot broth to arborio rice while stirring constantly;  helping release the starch from the rice, and giving the risotto its characteristic creamy and delicious texture. Flavors and variations are infinite but today I decided to go with a variety of fresh spring vegetables to make it 'Primavera" style.


Ingredients for the vegetables:

1 tablespoon of olive oil
1 leek, white part only, chopped
3 garlic cloves, chopped
8 oz (227 g) baby Bella mushrooms, sliced
1 cup of green beans, sliced in 1 inch pieces
1 cup of frozen artichokes hearts, thawed
1/3 cup of sun-dried tomatoes, sliced
1 cup of spinach
Salt and pepper to taste

Ingredients for the risotto:

I tablespoon of olive oil
3/4 cup of arborio rice 
1/2 cup of pink Zinfandel wine
3 cups of vegetable broth
1 teaspoon of dried basil
1 teaspoon of thyme
1/2 teaspoon of rosemary


In a large pan, heat up the olive oil, and saute the leeks and garlic for 3-4 minutes under medium-high heat .
Add the mushrooms and the green beans and continue cooking for another 5 minutes. 
Add the sun-dried tomatoes, the spinach, salt, and pepper, cook another 3 minutes until the veggies are tender. Place the veggies aside in a bowl. 
Using the same pan, heat up another tablespoon of olive oil under medium heat, add the rice and stir to coat the rice with the oil.
Add the wine and simmer 3-5 minutes, until fully absorbed.Add the broth, 1/2 a cup at the time, stirring almost constantly, and waiting for the broth to be fully absorbed before adding more. This process should take 25 to 30 minutes. The rice should be tender but still firm, with a creamy texture.
Add the vegetables to the risotto, mix well, and cook for another 3 minutes until the vegetables are warmed. 
Adjust seasoning with salt and pepper.

Makes 4 servings

No comments:

Post a Comment