Pasta Risotto & You

By Nancy Caivano


Risotto Primavera

Serves 6



1 onion, chopped
5 cloves garlic chopped (or 1 tbsp jar chopped garlic)
2 cups cherry tomatoes, stemmed and halved
8 oz mixed mushrooms, thinly sliced
   (variety your preference)
2 large or 5 baby artichokes, outer leaves,
   stems and choke removed, hearts thinly sliced
1 leek, washed very well and thinly sliced
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
1/2 lb asparagus, cut into 1/2" pieces,
   steamed for 3 minutes
1 cup fresh peas, blanched for 10 minutes
   (or you can use frozen peas, thawed and drained well)
3 tbsp butter
3/4 cup grated Pecorino Romano cheese
1/4 cup parsley, chopped
2 tbsp thyme, finely chopped
Salt and pepper



In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, garlic, tomatoes, mushrooms, artichokes and leeks. Cook until artichokes are softened. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. After 4th addition of stock is added, add asparagus and peas.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and thyme. Season with salt and pepper. Serve immediately.

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This page created May 2000