In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
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Buon appetito!
Risotto Primavera
dalla cucina di La Gazzetta Italiana
One delightful Italian springtime recipe to try is "Risotto Primavera," a vibrant and flavorful dish that celebrates the fresh produce of the season. Here is a recipe to guide you through making this delicious springtime risotto.
Ingredients:
1 ½ C. Arborio rice
4 C. Vegetable or chicken broth
1 Small onion, finely chopped
2 Cloves garlic, minced
1 C. Fresh peas
1 C. Asparagus, chopped into 1-inch pieces
1 C. Cherry tomatoes, halved
1 C. Zucchini, diced
½ C. White wine (optional)
½ C. Grated Parmesan cheese
2 T. Butter
2 T. Olive oil
Salt and pepper to taste
Fresh basil leaves, chopped, for garnish
Directions:
Prepare the Ingredients. Heat the broth in a saucepan and keep it warm over low heat. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and peas, and sauté for 3-4 minutes until they are slightly tender. Remove from the skillet and set aside. In the same skillet, add another tablespoon of olive oil. Sauté the onion and garlic until they become translucent, about 2-3 minutes.
Toast the Rice. Add the Arborio rice to the skillet with the onions and garlic. Stir to coat the rice with the oil and cook for 1-2 minutes until the rice becomes slightly translucent around the edges.
Deglaze with Wine (Optional). If using wine, pour it into the skillet and stir until it is absorbed by the rice.
Cook the Risotto. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Allow each addition of broth to be absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
Add the Vegetables. When the risotto is almost cooked, add the sautéed asparagus and peas, along with the cherry tomatoes and zucchini. Stir gently to incorporate the vegetables into the risotto.
Finish the Risotto. Once the vegetables are heated through and the risotto reaches your desired consistency, remove the skillet from the heat. Stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
Serve. Transfer the risotto to serving plates or bowls. Garnish with freshly chopped basil leaves for a burst of flavor and color. Serve immediately and enjoy the taste of springtime in every bite!
This Risotto Primavera is not only a feast for the taste buds but also a celebration of the vibrant colors and flavors of spring.
Buon appetito!
