Risotto Primavera #2
| Yield: | 8 Servings |
| Categories: | Rice |
| 5 | c | Chicken broth; (up to 6) |
| 3 | tb | Unsalted butter |
| 1 | tb | Olive oil |
| 1 | c | Finely chopped onion |
| 3 | Garlic; chopped | |
| 1 1/4 | c | Arborio rice |
| 1/2 | c | Dry white wine |
| 1 1/2 | ts | Grated lemon zest |
| 1 | lb | Pencil-thin asparagus; trimmed, cut; diagon into 1 1/2 inch lengths |
| 1 1/2 | c | Diced red bell pepper |
| 1 1/2 | c | Diced yellow summer squash |
| 1/4 | ts | Freshly ground black pepper |
| 3 | tb | Chopped parsley |
| 1/2 | c | Freshly grated Parmesan; cheese |
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