Risotto Primavera

Tulips are blooming, green leaves are emerging, and birds are singing. Just when I think that spring has finally arrived in Denver, a snow shower lets me know who the boss is. Such a turn in the weather calls for a special group of superheroes—spring vegetables. And with this springtime Italian rice dish, risotto primavera, some stars of the seasonal stage leap into action. Artichokes, peas, and asparagus provide layers of green flavors, while bits of carrot peek through the creamy rice.

This risotto primavera is inspired by a recipe in the special “Best of Italy” March 1990 issue of Bon Appétit. I adapted chef Roberto Donna’s risotto by simplifying the prep work for the artichokes (buying frozen hearts instead of trimming fresh ones). Next, I chose to focus on fewer vegetables (six instead of ten) . I also reduced the amount of butter and cheese in the recipe by half.

Donna had all vegetable components chopped into 1/4-inch morsels, but I thought seeing larger pieces of asparagus and artichokes would make the risotto more spring-like. I did slice the stalks of the asparagus into 1/2-inch rounds and used them to flavor the rice and stock, but kept the tips whole to add at the end.

One key to a successful risotto is making sure that the Arborio rice gets gently toasted before it starts its dance with the liquid that will soften it and release its starch. I followed Donna’s advice and began by sautéing onion and celery in a couple of glugs of olive oil before adding the rice. Then I stirred the rice and carrot bits into the onion-celery mixture, toasting the rice for about 10 minutes before beginning to pour in the stock bit by bit. Adding the warm stock in small increments creates a creamy texture and allows the rice to take on the flavors of the broth and surrounding vegetables.

In the last few minutes of cooking, the risotto receives the green spring trio—peas, artichokes, and asparagus spears. A bit of butter and Parmesan cheese enhance the creaminess.

Next thing you know, it’s time to serve up spring on a plate.

Risotto Primavera

Dawn Dobie

Springtime vegetables combined with creamy Arborio rice create a seasonal celebration.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 6

Ingredients

  

• 5 1/2 cups chicken or vegetable stock
• 3 tablespoons olive oil
• 1 onion finely chopped
• 1 stem celery finely chopped
• 1 1/2 cups Arborio rice
• 2 medium carrots peeled and diced into 1/4-inch pieces
• 1 pound asparagus --about 18 spears, (see prep steps below)
• 1 1/4 cups shelled fresh peas or frozen peas --defrosted
• 12 ounces frozen quartered artichoke hearts --defrosted
• 2 tablespoons unsalted butter --room temperature, cut into 6 pieces
• 1/2 cup grated Parmesan cheese --about 2 ounces
• Salt and freshly ground black pepper

Instructions

 

• Place stock in medium saucepan over low heat and bring to a simmer. Lower heat beneath pan, place cover on it, and keep warm.
• Meanwhile, heat olive oil in large saucepan over medium heat. Add chopped onion and celery to pan and sauté for about 3 minutes, stirring frequently.
• Add rice to pan and stir to coat evenly with oil. When rice is glistening, add carrot pieces and continue to cook, stirring frequently, for about 10 minutes. Season with 1/4 teaspoon of salt and some freshly ground pepper. If mixture becomes too dry, add a tablespoon or two of stock.
• Add 1/2 cup of warm stock to pan and stir well. Reduce the heat to lowest setting and simmer until liquid is absorbed, stirring frequently. Continue to add stock 1/2 cup at a time, adding more when each addition has been absorbed. 
• While the rice mixture is cooking, prepare the asparagus. Snap off the woody ends of the spears. Cut the lovely tips of asparagus off into 2-3 inch pieces and set aside to use at the very end of the cooking time. Trim the asparagus stems of their “scale leaves” and slice the stems into 1/2-inch rounds. Set aside.
• After about 15-20 minutes, when most stock has been added to rice mixture, taste rice to see if it is al dente. When it seems close to being done, add the sliced asparagus stem pieces and the remaining stock (about 1/2 cup should be left). Mix well and cook for 5 minutes, continuing to stir often. (If you run out of stock, using a final 1/2 cup of water will also work.)
• When the rice is almost cooked fully, add the peas and artichoke hearts and stir to combine. Season again with 1/4 teaspoon of salt and more freshly ground pepper. Cook for 3-5 minutes.  
• Add asparagus tips and butter and mix well. After 3 minutes, add Parmesan cheese and stir well. Taste to see if more salt or pepper is required.
• Transfer risotto to plates and serve.

Notes

To make this a vegetarian dish, use vegetable broth.

Adapted from a recipe by Roberto Donna in Bon Appétit (March 1990).