Risotto Primavera

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Vary the vegetables for an infinite number of flavour combinations.
6 to 8 servings
1/4 cup Mazola® RightBlend® Oil
1 cup diced onion
2 cloves fresh garlic, minced
1/2 cup dry white wine
2 cups arborio rice
1-1/2 tablespoons Chicken Flavor Bouillon
6 cups very hot water
3 tablespoons Mazola® RightBlend® Oil
4 cups diced fresh vegetables such as: red and yellow bell peppers, asparagus tips, broccoli florets, zucchini and carrots
3/4 cup Parmesan cheese, shaved or shredded
Salt and pepper, to taste
Associated Recipes:
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. 

Add the rice and stir until completely coated with the olive oil; cook for 2 minutes.  Stir bouillon powder into hot water until dissolved.

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.

Heat 3 tablespoons olive oil in a large nonstick skillet.  Add vegetables and sautè for 2 to 3 minutes, or until crisp tender.  Remove from heat and set aside until risotto is nearly finished cooking.

Risotto is ready after the last cup of broth has been stirred in and rice has thickened. 

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.
Total Time
Cook Time 30 minutes
Nutritional Facts
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