Kissthecookgoodrisottoprimavera Recipes

PRODUCE DRAWER PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente and then drain, reserving 1 cup of the pasta water.
• Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet on a medium-high heat. Add the bell pepper, squash, asparagus, and mushrooms and cook, stirring, for a couple of minutes to soften. Season with a pinch of salt and pepper then remove to a plate.
• Lower the heat to medium and add the remaining olive oil and butter. Add the ham, onion, garlic, and herbs along with a pinch of salt and pepper. Cook, stirring to ensure the garlic doesn't burn, 2 to 3 minutes. Deglaze with the white wine, scraping up the bottom of the pan. Add the cream and prepared pesto, stir to combine. Bring to a simmer and allow to thicken, 1 to 2 minutes.
• Add the reserved vegetables and cooked pasta to the skillet, then toss to combine. Taste and adjust the seasoning as needed. Thin the sauce with the reserved pasta water if necessary. Garnish with the Parmesan and serve.

WHITE BEAN PRIMAVERA

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

BAKED RISOTTO PRIMAVERA (EATING WELL)

Steps:

• Preheat oven to 425°.
• Heat oil in a Dutch oven or ovenproof deep saute pan over medium heat.
• Add onions and cook/stir occasionally, until softened, 3-5 minutes.
• Stir in rice and garlic; cook, stirring, 1-2 minutes.
• Stir in wine and simmer until it has mostly evaporated.
• Add broth and bring to a boil; cover the pan and transfer to the oven.
• Bake until the rice is just tender, 50 minutes to 1 hour.
• Shortly before the risotto is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.
• Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto (taste and add salt, if needed, too); serve immediately.

RISOTTO PRIMAVERA

Steps:

• Heat the olive oil over medium heat in an oversize, heavy-bottomed skillet or pot. Add the leek, season lightly with salt and pepper, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
• Add the rice to the leek and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, and stirring constantly. After 15 minutes, add the white wine and carrot. After 5 more minutes, add the zucchini, asparagus and peas. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
• Beat 1/2 cup of ricotta into the rice. Add the spinach. Divide the rice among 4 bowls. Top each with a spoonful of the remaining ricotta. Sprinkle with parsley and chives and serve.

RISOTTO PRIMAVERA

Steps:

• Halfway fill large bowl with cold water. Squeeze in juice from 1 lemon half. Cut off stem from 1 artichoke and rub exposed area with cut side of second lemon half. Starting from base of artichoke, bend each leaf back and snap off where it breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of leaves above heart. Using small sharp knife, cut off all dark green areas. Cut artichokes heart into quarters. Rub all cut surfaces with lemon half. Cut out choke and pink inner leaves from each section. Cut each section lengthwise into 1/4-inch-thick slices and place in acidulated water. Repeat with remaining artichokes. (Can be prepared 3 hours ahead. Let stand in water.)
• Starting from base, bend each asparagus spear and snap off where it breaks naturally. Discard ends. Cut asparagus into 1-inch pieces. Set aside.
• Pour broth into saucepan; bring to simmer. Reduce heat to low; keep hot.
• Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until tender, stirring frequently, about 5 minutes. Drain artichoke hearts and add to saucepan. Cook until almost tender, stirring occasionally, about 14 minutes. Add rice and half of prosciutto and stir 2 minutes. Add 3/4 of broth to saucepan and adjust heat so that liquid simmers. Cook 10 minutes, stirring frequently. Add asparagus and continue cooking until rice is tender but still slightly firm to bite and mixture is creamy, stirring frequently and adding remaining broth by 1/4 cupfuls as necessary, about 15 minutes. Add peas and green onions and stir until heated through, about 2 minutes.
• Set aside 2 tablespoons basil and 1 tablespoon prosciutto for garnish. Stir remaining basil and prosciutto and 2 cups Parmesan cheese into risotto. Season to taste with salt and pepper. Garnish with reserved basil and prosciutto. Serve immediately, passing additional Parmesan cheese separately.