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Risotto Primavera  star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png

Risotto PrimaveraRisotto Primavera

Chef

:Chef Sunil Gadihoke, Maurya Sheraton, Delhi

Recipe Servings

:3

Recipe Cook Time

:45 Minutes
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'Primavera' means the season of spring. Arborio rice cooked with fresh spring vegetables and some wine. Topped with Parmesan cheese and parsley to make a yummy risotto.

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Ingredients

  • 1 Tbsp olive oil

    2 Tbsp chopped onions

    1 cup spring vegetables (peas, cauliflower, asparagus, zucchini and broccoli)

    80 gm Arborio rice

    1 cup wine

    Vegetable stock as required

    Salt and pepper to season

    Butter

    Parmesan cheese to garnish (optional)

    1 tsp chopped parsley, to garnish

Method

Saute onions and rice in olive oil. Add the wine. Cook for five minutes.

Add the stock and the seasoning. Keep adding the stock till the rice is nearly cooked and creamy.

Add the vegetables.

Finish with butter and Parmesan cheese (optional).

Garnish with chopped parsley

Key Ingredients: Olive Oil, Onion, Mushroom, Tomato, Garlic, Parmesan Cheese, Arborio Rice, White Wine, Red Wine, Salt, Black Pepper, Cauliflower, Asparagus, Zucchini, Broccoli, Butter, Parsley


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