Risotto Primavera

Creamy, comforting, and fresh.

Classic risotto meets late-spring freshness, with a slight twist on the classical primavera vegetables. This one-pot meal is a lovely dinner option. Impressive (but really quite simple to make), risotto is often not vegetarian due to the chicken stock. Fortunately, that's an easy fix. This recipe utilizes vegetable stock and sherry as a base for the sauce. If you do not have sherry, simply substitute more stock, or use another dry white wine.

The asiago is optional. Since many types of asiago contain rennet, either check your labels, or leave it out--the dish will still be excellent. In this particular recipe, I used vegetarian asiago which I purchased at an Amish bulk food store, of all places.

The recipe is adapted from one of my all-time favorite cookbooks, Vegetarian and Vegetable Cooking, by Christine Ingram. This book provides beautiful photography, trustworthy recipes, and especially, histories and culinary biographies of nearly every vegetable you can think of.

Risotto Primavera
(serves four; or two, with plenty of leftovers)

Ingredients:
4 cups vegetable stock
1 small red onion, diced
2 garlic cloves, diced
4 tablespoons olive oil
1 cup arborio rice
1/4 cup dry sherry
2 small carrots, diced
1 ear of corn, off the cob (or use canned)
1/2 cup chopped green beans (or use asparagus)
1 small summer squash, diced
3 green onions, chopped
1/4 cup of freshly-grated asiago
2 tbs butter
salt and pepper, to taste

Method:
Make sure the stock is heated, whether in a saucepan or a microwave. It does not need to be boiling; just hot.
Heat the olive oil in a large saucepan.  Add the onions and garlic, and heat through for a few minutes. Add the rice, stirring.
Add a cup of the stock and all of the wine. Stir.

Meanwhile, in a separate pan, lightly saute the vegetables in a dash of olive oil.
Once the rice has absorbed the liquid, add a half cup more of the stock. Continue observing and stirring, replacing the stock as necessary. Continue for approximately 40 minutes.

At this point, add the sauteed vegetables to the pot. Add the butter, asiago, and season to taste. Serve warm.