Conquering Cuisine with Denis Chiappa
Cooking Classes in Bucks County, Montgomery County

What's Cooking

The latest from Denis Chiappa


MENUS
Featured Recipe of the Week: Risotto alla Primavera
A Favorite Springtime Dish

What is your favorite spring-time dish?  Something that when you eat it, you are reminded that the grass is getting greener, the flowers are starting to bloom and the birds are chirping.  And let's not forget, something that signals we have a new season of vegetables to inspire us.  Well, for Denis it is Asparagus Risotto, so we wanted to share the recipe with you.  We may be currently shut-in due to COVID19, but we can soak up the spring weather from our homes, maybe tend to our gardens and certainly evoke springtime memories when we prepare and eat a dish like this.  Stay well.

Risotto alla Primavera 

2 tablespoons olive oil 

1 medium white onion, finely chopped 

1-¾ cups arborio rice 

½ cup dry white wine 

4 cups chicken stock, heated 

2 tablespoons unsalted butter 

1 medium carrot, peeled and finely diced 

8 ounces slender asparagus spears, trimmed, cut on diagonal into ½-inch pieces 

1 medium zucchini, seeded and finely diced 

1 medium yellow squash, seeded and finely diced 

1 cup frozen peas, thawed 

1 cup freshly grated Parmesan cheese 

Basil, finely sliced 

Salt and pepper, to taste 

  • Bring large heavy pot to medium heat.  Add the oil and the onions and cook until translucent.  Add the rice, cook until nutty and then deglaze with wine.  Add the stock in 1 cup increments, stirring often.  Season with salt and pepper. 
  • Meanwhile, melt the butter over medium-high heat in a large skillet.  Add the carrot and cook until softened.  Add the asparagus, zucchini and yellow squash and cook, stirring often until vegetables are just soft.  Season with salt and pepper. 
  • Add the cooked vegetables and the peas to the risotto.  Stir in the parmesan and the basil.  Season with salt and pepper.  Serve immediately. 

CATEGORIES

Menus
Videos
News

POSTS

Featured Recipe: Salmon Ceviche with Scallions and Mustard Oil Emulsion

Fine Wine and Food of Italy

Food and Wine: French Steakhouse

Feature Recipes: Perfect Sides for your July 4th Burger

Featured Recipes: Foods of Provence

Featured Recipes: Steakhouse at Home

Featured Recipes: Mexican Cuisine

Featured Recipes: A Taste of Spain

Lessons at the Dinner Table: Mesquite Smoked Ribs

Featured Recipe: All Purpose Spice Rub & Memphis Style Sauce

Lessons at the Dinner Table: A Taste of Spain

Watch and Learn with Denis

Featured Recipe: Grilled Skirt Steak Tacos with Pineapple Salsa

Featured Recipes: Food & Wine of Italy

Featured Recipes: Celebrate Mom with a special menu

Featured Recipes: Get Ready for Cinco de Mayo!

Featured Recipe: Pizza Dough or Bread

Featured Recipe of the Week: Risotto alla Primavera

Featured Recipe: Savory Baked Crepes with Roasted Vegetables and Cheese

Featured Recipe: Seared Pork with Dijon Sauce

Featured Recipe: Ricotta Gnocchi with Mushroom, Cream Pancetta Sauce

Featured Recipe: Pad Thai

Featured Recipe: Seared Fish with Caramelized Onions, Raisins and Pine Nuts

Featured Recipe: Sautéed Shrimp with Salsa Verde, Honey-Garlic Aioli and Fried Bread

Featured Recipe of the Week: Herb Coated Pork Tenderloin with Radicchio & White Beans

ARCHIVE

March 2022
January 2021
August 2020
July 2020
June 2020
May 2020
April 2020
March 2020
February 2020
January 2020
December 2019
November 2019
October 2019
September 2019
August 2019
July 2019
June 2019
May 2019
April 2019
March 2019
February 2019
January 2019
December 2018
November 2018
October 2018
June 2018
December 2017
December 2016
December 2015
November 2015
September 2015

CLICK FOR RECENT POSTS

Conquering Cuisine divider
267-625-6900 • 378 North Main Street, Doylestown, PA 18901
SIGN UP FOR OUR NEWSLETTER
Conquering Cuisine on Facebook  Conquering Cuisine on Instagram  Conquering Cuisine on Linked In