Risotto alla Primavera

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I have never been a great fan of fettuccine or capellini alla primavera. Most renditions of this pasta are uninteresting versions of Chinese stir-fried vegetables and noodles. Only the stir-fry is better because it has ginger and garlic. But this risotto is a different story. The gremolata acts as the Chinese ginger-and-garlic flavor enhancer and brightens up the dish considerably. The tomatoes are a big plus as well.


  • 5 or 6 cups Chicken Stock or combination stock and liquid from the tomatoes
  • 6 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1½ cups finely chopped onions
  • 2 cups Arborio rice


    Heat the chicken stock to boiling in a saucepan, then reduce the heat and hold at a simmer.

    Heat the butter and oil in a wide heavy saucepan over low heat. Add the onions and cook until translucent, about 5 minutes. Add the rice and cook, stirring to coat with butter, until opaque, about 3 minutes.

    Add ½ cup hot stock and cook, stirring constantly, until the stock is absorbed. Continue adding the stock, ½ cup at a time, and stirring until the rice is al dente in the center and creamy on the outside. The whole cooking process should take 18 to 25 minutes. Leave the risotto a little soupy.

    Combine the ingredients for gremolata and add to the risotto with the vegetables. Cook, stirring constantly, 2 more minutes. Season with salt and pepper to taste. Sprinkle with the Parmesan and serve at once.