Risotto Primavera Recipe

  • Yield:

    6 to 8 servings

  • Total Time:

    45 mins

  • Prep Time:

    15 mins

  • Cook Time:

    30 mins


  • ¼ cup Mazola® Corn Oil
  • 1 cup diced onion
  • 2 cloves fresh garlic, minced
  • ½ cup dry white wine
  • 2 cups arborio rice
  • 1-½ tablespoons Mazola® Chicken Flavor Bouillon Powder
  • 6 cups very hot water
  • 3 tablespoons Mazola® Corn Oil
  • 4 cups diced fresh vegetables such as: red and yellow bell peppers, asparagus tips
  • ¾ cup Parmesan cheese, shaved or shredded
  • Salt and pepper, to taste


  1. Step 1) Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 to 4 minutes until softened. Increase heat to high, add white wine and cook until almost dry, about 3 to 4 minutes.
  2. Step 2) Add the rice and stir until completely coated with the corn oil; cook for 2 minutes. Stir bouillon powder into hot water until dissolved.
  3. Step 3) Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
  4. Step 4) Heat 3 tablespoons corn oil in a large nonstick skillet. Add vegetables and sauté for 2 to 3 minutes, or until crisp tender. Remove from heat and set aside until risotto is nearly finished cooking.
  5. Step 5) Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
  6. Step 6) Remove from heat and stir in vegetables and Parmesan cheese. Season with salt and pepper; top with additional shaved Parmesan, if desired, and serve immediately.