Risotto Primavera

Name: Risotto Primavera
Yield: 8.0
Ingredients: 5.0 cup To Chicken Broth; 3.0 tablespoon Unsalted Butter; 1.0 tablespoon Olive Oil; 1.0 cup Finely Chopped Onion; 3.0 clove Garlic Chopped; 1.25 cup Arborio Rice; 0.5 cup Dry White Wine; 1.5 teaspoon Grated Lemon Zest; 1.0 pound Pencil Thin Asparagus Trimmed Cut; Into Inch Lengths; 1.5 cup Diced Red Bell Pepper; 1.5 cup Diced Yellow Summer Squash; 0.25 teaspoon Freshly Ground Black Pepper; 3.0 tablespoon Chopped Parsley; 0.5 cup Freshly Grated Parmesan Cheese

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🍽 Pour 8.0

Ingrédients

5.0 cup To Chicken Broth
3.0 tbsp Unsalted Butter
1.0 tbsp Olive Oil
1.0 cup Finely Chopped Onion

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Méthode (aperçu)

1
In medium saucepan, heat broth to a simmer; keep hot over very low heat.
2
In large heavy skillet, combine 2 tablespoons of the butter, the oil,

onion and garlic; cook over medium heat, stirring, 5 minutes or until

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