Risotto Primavera

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is a colorful risotto, brightly flecked with spring vegetables. The ingredient list makes this look complicated, but it’s actually a quick supper. I love to make it when I’m eating alone (I usually use only about ¾ cup rice and 2 cans of broth, leaving out the water. And there are still leftovers, which I either reheat for lunch the next day or make into pancakes—.)

I’ve given instructions for cooking asparagus right in the risotto, but anothe