Saturday Night Dinner: Risotto alla Primavera


Adam’s grandmother passed away earlier this week, and if there’s one thing we’ve learned about the Jewish mourning process, it’s that a lot of food is involved! We’ve been eating well these past few days thanks to generous friends and family who pitched in. Tonight we were glad to have a night off, and decided to cook something for the first time in nearly a week. 

Using the leeks we received in our veggie delivery as an inspiration, we turned to the amazing epicurious advanced search, and found a great recipe, Risotto alla Primavera:

Arborio soaking up the goodness

Arborio soaking up the goodness


  • 6 1/2 cups (about) vegetable broth
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 8-ounce onion, chopped
  • 1 medium leek (white part only), sliced crosswise into thin rings
  • 2 stalks green garlic, chopped, or 1 garlic clove, minced
  • 2 cups arborio rice or carnaroli rice
  • 1/2 cup dry white wine
  • 1 cup 1-inch pieces thin asparagus
  • 1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
  • 1/4 cup chopped fresh Italian parsley
  • 3/4 cup freshly grated Parmesan cheese, plus additional for serving


Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.



Risotto has always been a favourite of ours – this was a nice twist. The leek and asparagus added a really nice flavour, and adding the butter at the end adds an extra creaminess. We used a Pinot Grigio Chardonnay blend for the wine, and of course for drinking while we prepped and ate. It paired really nicely, and I may have found the perfect blend! Pinot Grigio is my old favourite white, and Chardonnay my new favourite… this blend really has the best of both worlds! At around $10 per bottle, this is definitely something we’ll be buying again.

Mezzomondo Pinot Grigio Chardonnay

Mezzomondo Pinot Grigio Chardonnay


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