Comida Kraft
Recipe Box

Spring Risotto

 Nippersmom2
Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

0

What You Need

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Make It

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  • 1. In 2-quart saucepan, heat broth and 3 ½ cups water to boiling over high heat. Reduce heat to low to maintain simmer; cover.
  • 2. In 4-quart saucepan, heat 1 tablespoon olive oil over medium heat. Add carrots and cook 10 minutes. Add asparagus, sugar snap peas, pepper, and ¼ teaspoon salt, and cook, covered, until vegetables are tender-crisp, about 5 minutes. Remove vegetables to bowl.
  • 3. In same saucepan, in 1 tablespoon olive oil, cook onion over medium heat until tender, about 7 minutes. Add rice and 3/4 teaspoon salt and cook, stirring frequently, until rice grains are opaque. Add wine; cook until absorbed. Add about ½ cup simmering broth to rice, stirring until liquid is absorbed. Continue cooking, adding remaining broth, ½ cup at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes (risotto should have a creamy consistency). Stir in vegetables, Parmesan, and basil; heat through.

Notes

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