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  Recipe Home » Pasta » Risotto with Vegetables (Risotto Primavera)
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  Risotto with Vegetables (Risotto Primavera)
   Pasta
   Restaurant Primavera
   5/9/2008
Ingredients:
2 T olive oil
1 onion, minced
4 slices prosciutto, minced
6 asparagus spears, chopped
1 cup chopped broccoli
1 cup chopped cauliflower
2 cups Arborio rice
1 cup dry white wine
8 cups canned low-salt chicken broth
6 mushrooms, sliced
3 ripe tomatoes, peeled, seeded & chopped
2 zucchini, sliced
salt & pepper to taste
1/2 cup (1 stick) butter
1 cup (4 ounces) freshly grated parmesan cheese
Instructions:
In a large, heavy saucepan, heat the olive oil over medium heat & saute the onion & prosciutto until golden brown, about 5 minutes; set aside. Steam the asparagus, broccoli & cauliflower separately over boiling water for 5 minutes each; set aside.

Add the rice to the pan with the onions & prosciutto, place over medium heat, & stir constantly for 2 minutes. Reduce heat to low & gradually stir in the wine & 1/2 cup of the broth. When the liquid has been absorbed, gradually add 1 more cup of broth while stirring. Add the steamed vegetables & the mushrooms, tomatoes & zucchini. Gradually add the ramainainag broth 1 cup at a time, stirring constantly, until all of the liquid has been absorbed & the rice is slightly creamy & just tender. Remove the pan from heat, season with salt & pepper, & stir in the butter & cheese. Serve warm.

Serves 6.
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