Risotto alla Primavera

Risotto alla Primavera
Photo by Brian Leatart


  • ¼ cup parsley
  • 3 tablespoons unsalted butter
  • 1 8-ounce onion
  • ½ cup dry white wine
  • 1 tablespoon extra-virgin olive oil
  • 2 cups arborio rice or carnaroli rice
  • 1 medium leek
  • + 5 more ingredients
    • 6 ½ cups vegetable broth
    • ¾ cup freshly grated Parmesan cheese
    • 1 cup 1-inch pieces thin asparagus
    • 1 cup small peas or petite frozen peas
    • 2 green garlic or 1 garlic clove

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still...

View full recipe at Epicurious


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