Risotto primavera
Learn how to make a delicious Risotto Primavera. This recipe features creamy risotto, fresh asparagus, and a blend of savory chicken gravy, leeks, garlic, and white wine, topped with peas and grated Parmesan. Perfect for a comforting yet elegant meal!
Cook time 35 min
Prep time 15 min
Ingredients:
6 cups chicken gravy3/4 lb asparagus
2 tbsp butter
1 tbsp olive oil
1 leek
2 garlic cloves
1 cup white rice
1/2 cup white wine
1 cup peas
1/2 cup grated parmesan cheese
Risotto Primavera is a delightful dish that combines the creamy goodness of risotto with the fresh flavors of spring vegetables. This recipe features asparagus, peas, and leeks with a hint of lemon and herb-infused chicken, making it a perfect meal for any occasion.
Instructions:
- Trim the woody ends off the asparagus and cut them into bite-sized pieces.
- Clean and finely chop the leek.
- Mince the garlic cloves.
2. Heat the Chicken Gravy:
- Pour the chicken gravy into a medium saucepan and heat it over medium-low heat. Keep it warm while you prepare the risotto.
- Fill a pot with water and bring it to a boil.
- Add the asparagus pieces and blanch them for 2-3 minutes until tender but still crisp.
- Drain the asparagus and set aside.
- In a large skillet or wide saucepan, heat the butter and olive oil over medium heat.
- Add the leek and cook, stirring frequently, until softened (about 5 minutes).
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the rice to the pan, stirring to coat the grains with the butter and oil.
- Cook for 2 minutes until the edges of the rice grains become translucent.
- Pour in the white wine and stir continuously until it is almost completely absorbed.
- Begin adding the warm chicken gravy to the rice one ladle at a time (about 1/2 cup per addition).
- Stir continuously, allowing each addition to be mostly absorbed before adding the next dose of gravy.
- Continue this process until the rice is cooked to an al dente texture, which should take about 18-20 minutes. You may not need to use all the chicken gravy.
- Once the rice is cooked, stir in the blanched asparagus and peas.
- Fold in the grated parmesan cheese until melted and well combined.
- Taste the risotto and adjust seasoning with salt and pepper as needed.
- If you choose to complement your risotto with lemon and herb chicken, prepare this separately by marinating chicken breasts with lemon juice, thyme, rosemary, and olive oil.
- Grill or pan-sear the chicken until fully cooked, then slice and serve alongside the risotto.
- Spoon the risotto onto warm plates and top with additional parmesan if desired.
- Serve immediately for the best texture and flavor.
Tips:
- Use warm chicken gravy: Keep the chicken gravy warm on low heat as you prepare the risotto. Adding warm gravy helps maintain a consistent cooking temperature, which is essential for the perfect creamy texture.
- Stir constantly: Continuously stir the risotto to release the rice's starches and create a velvety texture. This also prevents the rice from sticking to the bottom of the pan.
- Add vegetables at the right time: To keep the vegetables fresh and vibrant, add the asparagus and peas towards the end of the cooking process.
Risotto Primavera is a harmonious blend of creamy risotto and fresh spring vegetables, enhanced by the zesty flavor of lemon and aromatic herbs. With careful attention to detail and these helpful tips, you'll create a delicious and satisfying meal that delights your taste buds.
Nutrition per serving
4 ServingsCalories 550kcal
Protein 13g
Carbohydrates 80g
Fiber 5g
Sugar 6g
Fat 20g
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