Risotto Primavera Recipe - Allrecipes.com
Risotto Primavera Recipe
  • READY IN 28 mins

Risotto Primavera

Recipe by  

"Red and yellow bell peppers, peas, fresh basil and spinach make this risotto a colorful, springtime side dish."

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Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    23 mins
  • READY IN

    28 mins

Directions

  1. Heat broth to boiling.
  2. Cook onion and bell pepper in oil in large saucepan until tender-crisp. Add rice; cook 2 minutes until slightly golden.
  3. Add 1 cup hot broth to rice mixture; cook stirring constantly until broth is almost absorbed. Repeat, adding 1 cup broth at a time, stirring until broth is almost absorbed, about 15 minutes total.
  4. Add peas and spinach. Cook 3 minutes, gently stirring until rice is tender. Stir in basil and cheese. Serve immediately.
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Reviews More Reviews

Sep 16, 2010

This was a good recipe. I added a splash of white wine and some salt and pepper and enjoyed! Arugula > spinach

 
Aug 11, 2010

This was a great, easy recipe! Who knew risotto could be so easy to prepare!

 

5 Ratings

May 11, 2010

This recipe was great! It's fairly light and the parmesan/basil at the very end give it the perfect touch of silkiness and flavor. However, our family likes spicy (as in herbs & spices) food so I modified it by adding a little more flavor. Nothing spectacular, just garlic pepper, ground coriander, paprika, oregano leaves and garlic pepper. It is definitely best served right out of the pan while it's still hot and fresh. Once it cooled, the rice was more dense and clumpy than I prefer.

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 776 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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