Description
Risotto Primavera is a creamy Italian rice dish loaded with fresh spring vegetables, gently simmered in broth and finished with Parmesan for a light yet comforting meal.
Ingredients
- 1 1/2 cups Arborio rice
- 4 1/2 cups vegetable broth, kept warm
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup zucchini, diced
- 1/2 cup carrots, finely diced
- 1/2 cup peas (fresh or frozen)
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- Heat vegetable broth in a saucepan and keep warm over low heat.
- In a large skillet or pot, heat olive oil and butter over medium heat.
- Add onion and cook until soft and translucent.
- Stir in garlic and cook for 30 seconds.
- Add Arborio rice and stir for 1–2 minutes until lightly toasted.
- Pour in white wine and cook until mostly absorbed.
- Add warm broth one ladle at a time, stirring frequently, allowing it to absorb before adding more.
- After about 10 minutes, stir in carrots, zucchini, and asparagus.
- Continue adding broth and stirring until rice is creamy and just tender, about 20–25 minutes total.
- Stir in peas and cook for 2 more minutes.
- Remove from heat and stir in Parmesan cheese, salt, and pepper.
- Garnish with fresh herbs and serve immediately.
Notes
- Do not rinse the rice to keep the risotto creamy.
- Add vegetables gradually to prevent overcooking.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian