Risotto Primavera

  • 3 tablespoons olive oil
  • 1 cup chopped fennel *(reserve fennel tops for garnish)
  • 1/2 cup sliced scallions
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth
  • 1 cup cut asparagus (1 inch pieces)
  • 1/2 cup fresh or frozen peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup light cream, optional
  • 1/4 cup grated Parmesan cheese


In 12-inch skillet over medium heat, heat, olive oil. Add fennel and scallions; cook 5 minutes, stirring occasionally. Add rice; stir 1 minute to coat grains with mixture. Add white wine; simmer over low heat, until wine is absorbed.

Meanwhile, in small saucepan, heat broth to simmering. Gradually add simmering broth, 1/2 cup at a time to skillet. When risotto has cooked for 10 minutes, add asparagus. Continue cooking and adding broth, stirring constantly until rice is tender, but still firm. During last 5 minutes of cooking, add peas, salt and pepper. Remove skillet from heat. Stir in light cream and Parmesan cheese. Sprinkle with fennel tops. (This cooking process of rice should take 25 to 30 minutes.)

* You can use substitute celery for fennel

Serves 4

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