Description
Risotto Primavera is a creamy and flavorful Italian rice dish loaded with spring vegetables like asparagus, peas, and zucchini, finished with Parmesan cheese and fresh herbs. This vegetarian risotto is a perfect main course for a satisfying meal.
Ingredients
Scale
For the Risotto:
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
For the Vegetables and Finishing:
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 cup diced zucchini
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Sea salt and freshly ground black pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Prepare the Risotto: In a medium saucepan, warm the vegetable broth over low heat. In a large skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Stir in the garlic and cook for 1 minute more. Add the Arborio rice and stir to coat the grains with the oil and butter. Pour in the white wine and cook, stirring constantly, until most of the liquid is absorbed.
- Add a ladleful of warm broth to the rice and stir gently until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding more.
- After about 15 minutes, stir in the asparagus, peas, and zucchini. Continue adding broth and stirring until the rice is creamy and tender but still slightly al dente, about 20–25 minutes total.
- Remove from heat and stir in the remaining butter, Parmesan cheese, parsley, and basil. Season with salt and pepper to taste. Serve warm with extra Parmesan and a squeeze of lemon if desired.
Notes
- Risotto requires constant stirring to develop its creamy texture. Feel free to swap in seasonal vegetables like bell peppers, baby spinach, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 400
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg
