Recipe courtesy of Heather Whinney
Risotto Primavera
Yield:
Serves 4-6
Level:
None
Yield:
Serves 4-6
Level:
None

Ingredients

  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1 onion, finely chopped
  • Salt and freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 1 1/2 cups Arborio rice or carnaroli rice
  • 1 cup white wine
  • 2 cups hot vegetable stock for the slow cooker (3 cups for the traditional method)
  • 1/2 cup fresh or frozen fava or lima beans
  • Bunch of asparagus spears, trimmed and chopped into bite-sized pieces
  • 2 small zucchini, diced
  • 1/2 cup grated Parmesan cheese, plus extra for serving

Directions

Slow cooker method: Prep, 15 mins; Cook, 10 mins precooking; Auto/Low 1 1/2 - 2 hrs

Preheat the slow cooker, if required. Heat the oil and half the butter in a large Dutch oven over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, add the garlic, and cook for a minute.

Stir in the rice and turn it in the oily butter so all the grains are coated. Cook for a few seconds. Increase the heat, add the wine, and let it bubble for 1-2 minutes until it has been absorbed. Transfer everything to the slow cooker, then pour in the stock and add the fava beans, asparagus, and zucchini. Cover with the lid and cook on auto/low for 1 1/2 - 2 hrs.

Stir in the remaining butter together with the Parmesan cheese, taste, and season if needed. Serve with more Parmesan and a lightly dressed wild arugula and tomato salad on the side. 

Traditional method: Prep, 15 mins; Cook, 1 hr

Heat the oil and half the butter in a large Dutch oven over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, add the garlic, and cook for a minute.

Stir in the rice and turn it in the oily butter so all the grains are coated. Cook for a few seconds. Increase the heat, add the wine, and let it bubble for 1-2 minutes until it has been absorbed. Then add a ladleful of the hot stock at a time (keeping the rest simmering in a saucepan) and stir, cooking until it has been absorbed. Continue doing this for 30-40 minutes or until the rice is cooked to al dente and is creamy. You may not use all the stock or you may need a little more. 

While that's cooking, add the fava beans to a large pan of boiling salted water, and cook for 3-4 minutes, then drain well and set aside. Heat the remaining oil in another frying pan over medium heat, add the asparagus and zucchini, and cook for a few minutes until they just begin to color. Stir all the vegetables into the risotto, dot the remaining butter all over, and stir it in. Then stir in the Parmesan cheese, taste and season, if needed. Serve with more Parmesan and a lightly dressed wild arugula and tomato salad on the side.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Risotto

Recipe courtesy of Eddie Russell

Pasta Primavera

Recipe courtesy of Ellie Krieger

Pasta Primavera

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pasta Primavera

Recipe courtesy of Kelsey Nixon

Pasta Primavera

Recipe courtesy of Emeril Lagasse

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Hidden Valley

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Cake Hunters

11:30am | 10:30c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Bakers Vs. Fakers

8pm | 7c

Cupcake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

1am | 12c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here