Risotto Primavera

Name: Risotto Primavera
Yield: 6 portions
Ingredients: 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; 2 ripe plum tomatoes, seeded and diced; 12 ounces fresh spinach, well rinsed, trimmed, and chopped; 6 to 7 cups Berta’s Chicken Stock, defatted (see Note), or canned broth; 1 pound asparagus, tips only (reserve stems for other use); 2 ounces snow peas, trimmed; 2 cups Arborio rice; Salt and freshly ground black pepper, to taste; 6 to 7 cups Berta’s Chicken Stock, defatted (see Note), or canned broth; 6 to 7 cups Berta’s Chicken Stock, defatted (see Note), or canned broth; 1½ cups chopped onions; Salt and freshly ground black pepper, to taste; 1 small yellow summer squash; ¼ cup olive oil

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Celebrate spring with a colorful collection of lighter and lightly cooked vegetables that blend temptingly into a creamy risotto.

Ingredients

1 small yellow summer squash
¼ cup olive oil
1½ cups chopped

Spring
Pasta

Method

Cut the squash in half lengthwise, then into ¼-inch-thick slices.
Heat the oil in a dutch oven over medium heat. Add the onions and salt and pepper, and sauté until soft, 5 minutes. Add the rice and cook, stirring, for another 5 minutes.
Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer.
Slowly