Risotto Alla Primavera


It's recipe time once again! This week I wanted to share with you all how I make a great staple dish to have in your Rolodex of recipes: Risotto Alla Primavera. Not only is it a total crowd-pleaser, it's full of delicious veggies so you can feel good about eating it too!

Here's how I prepare the Risotto Alla Primavera...

Ingredients for 4 people:

1 quart chicken stock

1½ cups Arborio rice

1 cup of diced zucchini

1 cup of asparagus cut in ½ inch slices

½ cup of string beans cut in ½ inch slices

½ cup of bottom mushroom diced

½ cup of diced leeks

½ cup of finally chopped onions

4 baby artichoke diced

½ cup of olive oil

½ cup of butter

6 basil leaf finally slice

1 cup of fresh grated Parmesan cheese

Heat the saucepan with a rice and stir with a wooden spoon to coat the rice well. Turn the heat to medium high, add about ½ cup of simmering stock, and keep the mixture boiling, stirring constantly and waiting until each portion is absorbed before adding the next.  After 5 minutes add the primavera vegetables and continue to stirring until the rice is creamy and tender on the outside. This will take at least 20 minutes .

Remove the pan from the heat and vigorously stir in the butter , olive oil and Parmesan. This stirring will make the risotto even creamier.  Taste and season with salt and pepper.  Make sure the consistency is soft, if not add more stock.

What's your go-to staple dish?

-Chef K