Kissthecookgoodrisottoprimavera Recipes

Steps:

• 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 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 Parmesan cheese into risotto. Season to taste with salt and pepper. Garnish with reserved basil and prosciutto. Serve immediately, passing additional Parmesan cheese separately.

Steps:

• Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.
• Bring broth to simmer in medium saucepan over low heat. Cover and keep warm. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes. Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes. Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.
• Transfer risotto to large shallow bowl. Sprinkle with pine nuts. Serve, passing additional cheese separately.