Risotto Primavera
A creamy Italian rice dish loaded with fresh spring vegetables like asparagus, peas, zucchini, and cherry tomatoes. Perfect for easy weeknight dinners or healthy comfort food that’s both elegant and satisfying.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 cup zucchini, diced
- 1 small carrot, diced
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 0.5 cup dry white wine (optional)
- 0.5 cup grated Parmesan cheese (or vegan alternative)
- 2 tbsp butter (or plant-based butter)
- to taste salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Heat the vegetable broth in a saucepan and keep warm over low heat.
- In a large pan, heat olive oil over medium heat. Add minced shallot and garlic, cooking until translucent, about 2 minutes.
- Add Arborio rice and stir for 1-2 minutes until the edges become translucent.
- Pour in white wine (if using) and stir until mostly absorbed.
- Add warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle.
- After about 10 minutes, stir in diced carrot and zucchini.
- Five minutes before the rice is done, add asparagus and peas, continuing to stir and add broth.
- Once rice is creamy and al dente (about 18-20 minutes total), remove from heat.
- Stir in butter and Parmesan cheese until melted and creamy. Season with salt and pepper.
- Let rest for 1-2 minutes, garnish with parsley, and serve immediately.
Nutrition
Serving: 1peopleCalories: 320kcalCarbohydrates: 44gProtein: 8gFat: 12gSaturated Fat: 5gSodium: 550mgFiber: 3gSugar: 4g
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