Risotto Primavera

Langkah-langkah

1. Keep the broth warm in a small pot.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until it’s soft, 3 to 4 minutes. Add the rice, and stir to coat.
3. Cook until the rice grains are translucent, about 2 minutes. Add the white wine, and cook until it’s absorbed.
4. Add a ladle full of broth or water to cover, cook until it’s absorbed, and give the rice a good stir.
5. Continue to add the broth and mix as the broth is absorbed until the rice is al dente, adding the zucchini, peas, tomatoes and asparagus, 1/4 teaspoon salt for the last 5 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.
6. Stir in the basil, butter, grated cheese and serve right away.