Two-Way Risotto Primavera

In Venice, the creamy rice dish called risotto is more popular than pasta. In this recipe, you have a choice of a simplified version (no constant stirring required) or a traditional one.

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  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 25 mins
  • Stand: 5 mins

Two-Way Risotto Primavera

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Directions

  1. In a 3-quart saucepan cook celery, shallots or green onions, garlic, and pepper in hot margarine or butter until tender but not brown. Add the uncooked rice. Cook for 2 minutes more.
  2. Carefully stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 25 minutes (do not lift cover). Remove from heat.
  3. Stir in peas, squash or zucchini, and lemon peel. Cover and let stand for 5 minutes. Serve immediately. Makes 6 side-dish servings.

From the Test Kitchen

Traditional Method:

Cook celery mixture as directed above; add uncooked rice. Cook and stir for 2 minutes more. In a 1-quart saucepan bring broth and water to boiling. Add 3/4 cup of the broth mixture to the rice mixture, stirring constantly over low heat, until rice has absorbed most of the broth. Continue adding the broth, 3/4 cup at a time, stirring constantly until rice is almost tender, but firm to the bite. (It should have a creamy consistency.) This should take about 20 minutes. During cooking, adjust the heat as necessary to keep broth at a gentle simmer. Stir in peas, squash or zucchini, and lemon peel. Cover and let stand for 5 minutes. Serve immediately.

*

The secret to the creaminess of risotto lies in using Arborio rice and stirring constantly during cooking. However, our Test Kitchen found that using long-grain rice and covering during cooking makes a satisfactory shortcut.

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Nutrition Facts (Two-Way Risotto Primavera)

  • Per serving:
  • 156 kcal ,
  • 3 g fat
  • 227 mg sodium ,
  • 29 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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