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Vegetarian Risotto Primavera Recipe

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This recipe for Vegetarian Risotto Primavera is from A Soldier's Chow, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 (14 oz.) cans Vegetable broth plus enough water to equal 6 cups
3/4 c. Water
1 lb. Asparagus, cut into 1-inch pieces
1 Tbsp. extra-virgin Olive oil
1 c. finely chopped Onions
1 tsp. minced Garlic
2 c. Rice
½ tsp. Salt
½ tsp. ground black Pepper
½ tsp. dried Thyme
1 c. dry white Wine
1 c. fresh or frozen Peas
¾ c. (6 oz.) Watercress, chopped
½ c. grated Parmesan cheese
2 Tbsp. chopped fresh Parsley, divided
Directions:
Directions:
Bring broth and water to a boil in medium saucepan. Reduce heat, add asparagus and simmer until tender but crisp, 5 minutes. Remove with slotted spoon to plate; reserve broth. Meanwhile, heat oil in Dutch oven over medium heat. Add onions and garlic; cook 3 minutes. Stir in rice, salt, pepper and thyme and cook 1 minute, stirring, until grains are glistening. Add wine; cook until liquid is absorbed, about 2 minutes. Set 1/2 cup of the broth aside in glass measure; return remaining broth to a simmer. Gradually add remaining broth to rice, 1/2 cup at a time, stirring constantly, until liquid is absorbed, 25 to 30 minutes. Stir in reserved 1/2 cup broth, asparagus, peas and watercress. Remove from heat. Stir in cheese and 1 tablespoon parsley. Spoon risotto into 6 serving bowls; sprinkle tops with remaining 1 tablespoon parsley. Serve immediately. Makes 6 servings.

 

 

 

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