Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Risotto Primavera
Risotto Primavera
 
 
Ingredients:

1 lemon, halved
3 artichokes
1 lb slender asparagus
Four 14 and 1/2-ounce cans (or homemade) chicken broth
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 cups Arborio rice
4 ounces sliced prosciutto, chopped
1 cup frozen peas, thawed
1 bunch green onions, chopped
1 and 1/2-ounce package fresh basil (1/2 cup), trimmed, thinly sliced
2 cups freshly grated Parmigiano cheese (about 4 1/2 ounces)
Additional Parmigiano cheese

Directions:

Halfway fill large bowl with cold water.
 
Squeeze in juice from 1 lemon half.

Cut off stem from 1 artichoke and rub exposed area with cut side of second lemon half.

Starting from base of artichoke, bend each leaf back and snap off where it breaks naturally. Continue until light green leaves are exposed.

Cut off top 2 inches of leaves above heart.

Using small sharp knife, cut off all dark green areas.

Cut artichokes heart into quarters.
 
Rub all cut surfaces with lemon half.

Cut out choke and pink inner leaves from each section.

Cut each section lengthwise into 1/4-inch-thick slices and place in acidulated water.
 
Repeat with remaining artichokes. (Can be prepared 3 hours ahead. Let stand in water.)

Starting from base, bend each asparagus spear and snap off where it breaks naturally.
 
Discard ends.
 
Cut asparagus into 1-inch pieces. Set aside.

Pour broth into saucepan; bring to simmer.
 
Reduce heat to low; keep hot.

Heat olive oil in heavy large saucepan over medium-high heat.

Add onion and cook until tender, stirring frequently, about 5 minutes.

Drain artichoke hearts and add to saucepan.
 
Cook until almost tender, stirring occasionally, about 14 minutes.

Add rice and half of prosciutto and stir 2 minutes.

Add 3/4 of broth to saucepan and adjust heat so that liquid simmers.
 
Cook 10 minutes, stirring frequently.

Add asparagus and continue cooking until rice is tender but still slightly firm to bite and mixture is creamy, stirring frequently and adding remaining broth by 1/4 cupfuls as necessary, about 15 minutes.

Add peas and green onions and stir until heated through, about 2 minutes.

Set aside 2 tablespoons basil and 1 tablespoon prosciutto for garnish.

Stir remaining basil and prosciutto and 2 cups Parmigiano cheese into risotto.

Season to taste with salt and pepper.

Garnish with reserved basil and prosciutto.
 
Serve immediately, passing additional Parmigiano cheese separately. Serves 6.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy