Recipe courtesy of Heather Whinney

Risotto Primavera

Getting reviews...
  • Yield: Serves 4-6
Share This Recipe

Ingredients

Directions

  1. Slow cooker method: Prep, 15 mins; Cook, 10 mins precooking; Auto/Low 1 1/2 - 2 hrs
  2. 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.
  3. 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.
  4. 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. 
  5. Traditional method: Prep, 15 mins; Cook, 1 hr
  6. 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.
  7. 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. 
  8. 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.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.