Daily Archives: March 14, 2012

When I think of risotto I always think back to Chef Ramsay yelling at contestants on “Hell’ Kitchen” because they could never make it to his standards. It seems to me that there is a real art to making it properly! But I came across a recipe a few weeks ago from Canadian Living and it seemed quite easy to make. So one Saturday when we didn’t have too much going on, I decided to give it a try to see if there was a chance I could make it turn out!

Here is the recipe I used – Risotto Primavera

Snap off woody ends of asparagus; cut into 1-inch (2.5 cm) lengths. Set aside. In saucepan over medium-high heat, bring 1-1/2 cups (375 mL) water to boil. Add asparagus; cover and cook until tender, about 4 minutes. Reserving cooking liquid, drain asparagus; set aside. Add enough water to cooking liquid to make 1-1/2 cups (375 mL). In same pan, bring stock, saffron (if using), and cooking liquid just to simmer over medium heat; reduce heat to low and keep warm. In separate large, shallow saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, carrot, zucchini, salt and pepper until vegetables are tender, about 4 minutes. Add rice, stirring to coat grains. Add wine; cook, stirring constantly, until all liquid is absorbed. Add stock mixture, 1/2 cup (125 mL) at a time, stirring after each addition until all liquid is absorbed and rice is creamy and tender, 20 minutes. Stir in remaining butter; add peas, Parmesan cheese, parsley and reserved asparagus. Cook, stirring, until risotto is creamy but still fluid and vegetables are hot, about 2 minutes. Serves 3.

The recipe was time-consuming to make (it took me an hour to make). But – it turned out amazing!!! Make sure to serve it right away to enjoy the creamy texture of this dish and enjoy it with a nice glass of white wine. Enjoy!

Carolyn