Risotto Primavera (Spring Risotto)

Yield: Serves 2-4

Recipe courtesy of Chef Pat Gallo at Prego Cucina Italiana.


Olive oil

¾ cup diced onion

1 cup Canaroli rice

½ tsp salt

½ cup (120 mL) Italian white wine

3-4 cups (720 mL – 1 L) chicken or vegetable broth

1 cup blanched fresh, shelled peas

1 cup blanched asparagus, cut into ½ inch lengths

1-2 Tbs of butter

1 cup grated Parmigiano cheese


  1. Heat enough olive oil to coat the bottom of a heavy bottomed pot. Add the onion. Keep the heat on medium to medium low, stirring occasionally, until the onions are soft. Do not let the onions brown; we want to keep the finished dish white.
  2. Add the rice and stir for a minute to ensure it is well coated. Turn the heat to medium.
  3. Add the wine. Let the wine simmer for a few minutes until almost evaporated and the rice has absorbed the fragrance.
  4. Begin to add the chicken broth ½ cup at a time, adding the next amount only after the rice has absorbed the previous.
  5. After cooking and stirring for 20 minutes or so, sample a spoonful. If the rice grains have softened but there still remains a bit of a bite (al dente), it is ready for the vegetables. If not, continue to stir adding more broth as necessary.
  6. Add the blanched vegetables, cheese, and butter. Stir for a minute or so till everything is amalgamated. Taste and adjust the seasoning, adding more butter or cheese (or both) if desired. The risotto should be creamy. Serve and enjoy.

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