Grilled Risotto Primavera
Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 634
Total Fat: 15 g
Saturated Fat: 2 g
Carbohydrates: 103 g
Dietary Fiber: 7 g
Sugar: 7 g
Protein: 11 g
Cholesterol: 0 mg
Sodium: 1587 mg
Ingredients:
- 6 stalks asparagus, trimmed
- 1/4 cup olive oil, divided
- Salt and freshly ground pepper
- 6 to 7 cups simmering vegetable stock
- 1 onion, finely chopped
- 2 shallots, finely chopped
- 1 cup dry white wine
- 2 cups arborio rice
- 1 cup fresh corn kernels
- 1/2 cup fresh peas
- 8 basil leaves, chiffonade
- Freshly grated Parmesan cheese
Imagine the sizzle of grilled asparagus mingling with creamy risotto, bursting with sweet corn and peasthis vibrant Grilled Risotto Primavera transforms simple ingredients into a garden-fresh masterpiece that's easy to make and impossible to resist. Fire up the grill and let's create something unforgettable!
- Toss the asparagus with 2 tablespoons of the oil and season with salt and pepper. Grill for 4 to 5 minutes until tender, then slice on a diagonal into 1/2-inch pieces. Reserve for later.
- If using a grill, set up a side burner or preheat the grill. (Keep the stock warm on the grill or burner.) Heat the remaining oil in a medium saucepan, add the onions and shallots, and cook until softened. Stir in the rice to coat with the oil. Pour in the wine and let it fully evaporate. Gradually add the stock, one cup at a time, stirring until each addition is absorbed. Continue until the rice is al dente. Gently fold in the grilled asparagus, corn, and peas, seasoning with salt and pepper. Remove from heat and mix in the basil. Serve with Parmesan cheese on the side.
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