Creamy Primavera Risotto

    45 minutes

    This risotto is creamy and thick, filled with light and delicious vegetables for a nice spring flavour. Easy to prepare.

    2 people made this

    Serves: 4 

    • 1 tablespoon oil
    • 1 cup button mushrooms, sliced
    • 1/2 cup baby carrots, sliced
    • 1 medium onion, diced
    • 1 large clove garlic, crushed
    • 1 bunch thin asparagus, trimmed and halved
    • 2 cups arborio rice
    • 6 cups (1 1/2 litres) chicken stock, warmed
    • 1/3 cup grated parmesan cheese
    • 2 tablespoons cream
    • 1/3 cup diced parsley

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat oil in a medium sized saucepan. Fry mushrooms, carrots, onion and garlic for about 4 minutes.
    2. Add rice and cook for 2 minutes being sure to stir continuously.
    3. Add one cup of stock at a time stirring after each cup until it is absorbed before adding the next; this is usually about 5 minutes between cups.
    4. Keep stirring until rice is tender about 25 or 30 minutes total.
    5. In the last five minutes stir in asparagus.
    6. Stir in parmesan, parsley and cream. Serve immediately.

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    Reviews in English (1)


    Truly delicious. I used whatever Spring veggies that I had on hand. I also used butter instead of cream.  -  21 May 2017

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