The Pioneer Woman Tasty Kitchen
Avatar Image

Risotto Primavera

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Creamy risotto with fresh spring vegetables…and the tang of goat cheese. Yes, please!

Ingredients

  • 5 cups Low Sodium Chicken Broth
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • ½ whole Large Yellow Onion Finely Diced
  • 3 whole Carrots, Peeled And Finely Diced
  • ½ cups Cauliflower Pieces
  • ½ cups Broccoli Pieces
  • 1 whole Yellow Squash, Finely Diced
  • ½ teaspoons Kosher Salt
  • 1 Tablespoon Olive Oil (additional)
  • 1 Tablespoon Butter (additional)
  • 1-½ cup Arborio Rice
  • 1-½ cup Dry White Wine
  • 1-½ teaspoon Kosher Salt (additional), More To Taste
  • 4 whole Green Onions, Thinly Sliced
  • ½ cups Frozen Peas
  • 4 ounces, weight Goat Cheese
  • ½ cups Grated Parmesan Cheese
  • Fresh Dill, For Garnish
  • Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces

Preparation

Pour chicken broth into a small saucepan. Heat to a simmer.

In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.

Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.

Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.

Serve on a plate with a sprig of dill.

One Comment

You must be logged in to post a comment.

Avatar of Allison at Novice Life

Allison at Novice Life on 5.9.2011

This sounds WONDERFUL!

4 Reviews

You must be logged in to post a review.

Avatar of lnorem

lnorem on 6.27.2011

Creamy, heavenly, so tasty! Def. worth the time to prepare!

Avatar of sarahpennebaker

sarahpennebaker on 6.12.2011

SO good! Even my meat and potatoes husband loved it. Be warned: buy good wine and good goat cheese. It DOES make a total difference!

Avatar of brittluck

brittluck on 5.20.2011

An EXCELLENT risotto! I used vegetable broth to make it vegetarian. The texture and flavor of all those veggies and the smooth creaminess of the goat cheese and and the wine being added at the end…all of those take this over the top. Love it! I also added in extra veggies including eggplant, bell pepper, and both squash AND zucchini. All excellent, except eggplant. It lent a bad texture. THANK YOU PW!!!

Avatar of cather84

cather84 on 5.9.2011

I saw this today on The Pioneer Woman and HAD to make it for dinner. It was delicious and so worth the time! I used Swanson low sodium broth, and with the salt Ree recommended, I thought it was just perfect. I love the tang the goat cheese gave the risotto. All in all, I’d have to say I’m pretty impressed with myself since I have always been too scared to try to make risotto before!

Related Recipes

Quinoa Edamame Sushi Bowl
Avatar Image by Shannon Leparski in Special Dietary Needs
A delicious deconstructed sushi bowl packed with plant-based protein and lots...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Stuffed Veggie Crepe
Avatar Image by Southern Vegan Kitchen in Special Dietary Needs
A delicious crepe made with garbanzo bean flour. No dairy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Peanut Butter Chocolate Dream Pie!
Avatar Image by Southern Vegan Kitchen in Special Dietary Needs
The most decadent, healthy dessert you will ever taste!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Cauliflower with Herbs & Ricotta Sauce
Avatar Image by Tessa | Natural Comfort Kitchen in Special Dietary Needs
A pasta substitute that's not pasta at all. Al dente cauliflower...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Cheese Enchilada Salad with Creamy Cilantro Dressing
Avatar Image by Michelle Candler in Special Dietary Needs
A Mexican-inspired salad topped with cheese enchiladas and cilantro sour cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy