Risotto Primavera -1
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Risotto Primavera -1
  Risotto    Appetizers    Italian    Rice  
Last updated 6/12/2012 12:51:34 AM. Recipe ID 13179. Report a problem with this recipe.
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      Title: Risotto primavera -1
 Categories: Appetizers, Italian, Rice
      Yield: 1 Servings
 
    1/2    Lemon
  5 1/2 c  Chicken Stock --
           Approximately
      3 tb Olive Oil
      1 lg Onion -- finely chopped
      1    Stalk Celery -- **
  1 1/2 c  Arborio Rice
      2 md Potatoes -- peeled & cubed
      4 oz Fresh Green Beans -- trimmed
           **
      3 md Tomatoes -- seeded **
      1 sm Carrot -- peeled **
      4 oz Asparagus -- trimmed **
  1 1/4 c  Shelled Fresh Peas -- or
           Frozen, thawed
      1 cn Water-Packed Artichoke
           -Hearts -- drained
           Salt And Freshly Ground
           Pepper -- to taste
    1/4 c  Unsalted Butter -- cut into
           Pieces
      1 c  Parmesan Cheese -- freshly
           Grated
 
  * Keep immersed in water to avoid discoloration. ** cut into 1/4"
  pieces
  
  Bring chicken stock to a simmer in a medium saucepan. Reduce heat to
  low. Cover and keep warm.
  
  Heat oil in large heavy saucepan over medium heat. Add onion and
  celery and saute 3 minutes. Add rice and stir about 30 seconds. Add
  potatoes, beans, tomatoes and carrot and saute 10 minutes, adding a
  bit of stock if it becomes too dry.
  
  Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is
  absorbed, stirring frequently. Continue adding stock a half cup at a
  time, stirring frequently and allowing each addition to be completely
  absorebed before adding another. Add artichokes, asparagus and peas
  about half way through the process when a little more than half the
  stock has been used. Continue adding stock in the same manner until
  rice is tender but still slightly firm to the bite. Remove from heat.
  Season with salt and pepper. Stir in butter, then cheese.
  
  




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Recipe ID 13179 (Apr 03, 2005)

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