Risotto Primavera Recipe
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Yield:
6 to 8 servings
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Total Time:
45 mins
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Prep Time:
15 mins
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Cook Time:
30 mins
Ingredients
- ¼ cup Mazola® Corn Oil
- 1 cup diced onion
- 2 cloves fresh garlic, minced
- ½ cup dry white wine
- 2 cups arborio rice
- 1-½ tablespoons chicken flavor bouillon powder
- 6 cups very hot water
- 3 tablespoons Mazola® Corn Oil
- 4 cups diced fresh vegetables such as: red and yellow bell peppers, asparagus tips
- ¾ cup Parmesan cheese, shaved or shredded
- Salt and pepper, to taste
Instructions
- Step 1) Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 to 4 minutes until softened. Increase heat to high, add white wine and cook until almost dry, about 3 to 4 minutes.
- Step 2) Add the rice and stir until completely coated with the corn oil; cook for 2 minutes. Stir bouillon powder into hot water until dissolved.
- Step 3) Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
- Step 4) Heat 3 tablespoons corn oil in a large nonstick skillet. Add vegetables and sauté for 2 to 3 minutes, or until crisp tender. Remove from heat and set aside until risotto is nearly finished cooking.
- Step 5) Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
- Step 6) Remove from heat and stir in vegetables and Parmesan cheese. Season with salt and pepper; top with additional shaved Parmesan, if desired, and serve immediately.
