Risotto Primavera

Name: Risotto Primavera
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 5 cups hot vegetable broth; ¼ cup dry white wine; 1 tablespoon freshly squeezed lemon juice; ¼ cup chopped fresh Italian parsley or basil; ¼ cup chopped fresh Italian parsley or basil; 1 tablespoon olive oil or ¼ cup water; ½ red bell pepper, seeded and finely chopped; 1 carrot, peeled and grated; 1 small zucchini, shredded; 2 garlic cloves, minced; 1½ cups uncooked Arborio rice; 1½ cups shelled fresh or thawed frozen edamame; 1½ cups shelled fresh or thawed frozen edamame; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Red pepper, carrots, and zucchini add color, texture, and flavor to this creamy risotto that features protein-rich edamame. Serve it in shallow soup bowls with a crisp salad and warm garlic bread for a satisfying meal.

Ingredients

1 tablespoon olive oil or ¼ cup water
½ red bell pepper

Europe
Italy
Main course
Vegan
Gluten-free

Method

Heat the oil or water in a large saucepan over medium heat until hot. Add the bell pepper, carrot, zucchini, and garlic and sauté for 5 minutes. Stir in the rice and edamame. Add the wine and simmer gently, stirring occasionally, until it has been absorbed.
Add ½ cup of the hot broth and cook, stirring constantly, until all of the liquid has been absorbed. Adju