Risotto Primavera Recipe

Risotto Primavera Recipe

  • 1 (32 ounce) carton COLLEGE INN® Chicken Broth
  • 1 cup chopped onion
  • 1 cup diced red and/or yellow bell pepper
  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 1/2 cup peas, edamame or fava beans
  • 2 cups baby spinach or arugula (optional)
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  1. Heat broth to boiling.
  2. Cook onion and bell pepper in oil in large saucepan until tender-crisp. Add rice; cook 2 minutes until slightly golden.
  3. Add 1 cup hot broth to rice mixture; cook stirring constantly until broth is almost absorbed. Repeat, adding 1 cup broth at a time, stirring until broth is almost absorbed, about 15 minutes total.
  4. Add peas and spinach. Cook 3 minutes, gently stirring until rice is tender. Stir in basil and cheese. Serve immediately.
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