Risotto Primavera (Springtime Risotto)

2 T. olive oil
1/2 cup chopped onions
1 1/2 cups Arborio rice
5 cups warmed chicken broth
1/2 tsp. saffron threads
1 lb. asparagus, blanched and cut into 1" pieces
1 cup frozen petite peas, thawed
1 carrot, peeled and finely diced
1/4 cup chopped fresh chives
1/2 cup grated Romano cheese
2 T. butter
2 T. chopped chives, garnish

In a medium saucepan, heat olive oil and saute onions until soft and transluscent. Add rice rice, stur well to coat
rice with oil and onions. Add saffron threads to broth. Add one cup broth to rice mixture, stir well, allow broth
to be absorbed while cooking on low heat. Continue to add broth, one cup at a time until all the broth is
incorporated into the rice and rice is tender. This process will take about 25 minutes. Add asparagus, peas,
carrot and chives to rice, and cook on low heat until vegetables are warmed through, about 5 minutes. Stir in the
Romano cheese and butter. Rice should be creamy, not liquid. Taste for seasoning. At this point you may have
to add a little salt and pepper, if desired. Serve at once with chopped chives as garnish. Serves 4.

Add comment