Risotto Primavera
| Yield: | 1 Servings |
| Categories: | Italian, Appetizers, Rice |
| 1/2 | Lemon | |
| 5 1/2 | c | Chicken Stock -- |
| Approximately | ||
| 3 | tb | Olive Oil |
| 1 | lg | Onion -- finely chopped |
| 1 | Stalk Celery -- ** | |
| 1 1/2 | c | Arborio Rice |
| 2 | md | Potatoes -- peeled & cubed |
| 4 | oz | Fresh Green Beans -- trimmed |
| ** | ||
| 3 | md | Tomatoes -- seeded ** |
| 1 | sm | Carrot -- peeled ** |
| 4 | oz | Asparagus -- trimmed ** |
| 1 1/4 | c | Shelled Fresh Peas -- or |
| Frozen, thawed | ||
| 1 | cn | Water-Packed Artichoke Hearts -- drained |
| Salt And Freshly Ground | ||
| Pepper -- to taste | ||
| 1/4 | c | Unsalted Butter -- cut into |
| Pieces | ||
| 1 | c | Parmesan Cheese -- freshly |
| Grated |
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