Risotto Primavera

Name: Risotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 7 1/2 to 8 cups hot vegetable broth; 1 tablespoons extra-virgin olive oil; 3 cloves mined garlic; 1 medium onion; 1 3/4 cups arborio rice; 1/4 cup dry white wine; 1 cup diced zucchini; 1 cup frozen peas; 1 cup asparagus; 1 1/3 cup Cherry; 1/4 teaspoon kosher salt; 1/4 cup chopped fresh basil; 1 tablespoon unsalted butter; 1/2 cup freshly grated Pecorino Romano; freshly ground black pepper

User Reviews

5.0

75 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
303 kcal
Course
Side Dish, Main Course, Dinner
Cuisine
Italian, Italian-American Fussion

Risotto Primavera

Iris Warren

Report

This Risotto Primavera recipe showcases the freshness and variety of spring in a bowl loaded with asparagus, peas, zucchini, and cherry tomatoes.

Share:

I Made This!

56 people made this

Print

15 people printed this

Save this

45 people saved this

Ingredients

Servings

7 1/2 to 8 cups hot vegetable broth (or chicken broth, homemade or store-bought)
1 tablespoons extra-virgin olive oil
3 cloves mined garlic
1 medium onion (chopped)
1 3/4 cups arborio rice (or other short-grain Italian rice)
1/4 cup dry white wine
1 cup diced zucchini
1 cup frozen peas (thawed)
1 cup asparagus (cut into 1-inch pieces)
1 1/3 cup Cherry (or grape tomatoes, halved)
1/4 teaspoon kosher salt
1/4 cup chopped fresh basil
1 tablespoon unsalted butter (cut into pieces)
1/2 cup freshly grated Pecorino Romano (or Parmesan cheese, plus more for serving)
freshly ground black pepper (to taste)

Add to Shopping List

Instructions

Keep the broth warm in a small pot.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until it’s soft, 3 to 4 minutes. Add the rice, and stir to coat.
Cook until the rice grains are translucent, about 2 minutes. Add the white wine, and cook until it’s absorbed.
Add a ladle full of broth or water to cover, cook until it’s absorbed, and give the rice a good stir.
Continue to add the broth and mix as the broth is absorbed until the rice is al dente, adding the zucchini, peas, tomatoes and asparagus, 1/4 teaspoon salt for the last 5 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.
Stir in the basil, butter, grated cheese and serve right away.

Equipments used:

Notes

For extra flavor, add diced pancetta with the onions.
If you don’t drink wine, omit and use more broth.

Nutrition Information

Show Details

Serving 11/2 cups Calories 303kcal (15%) Carbohydrates 51g (17%) Protein 9g (18%) Fat 6.5g (10%) Saturated Fat 3g (15%) Cholesterol 12mg (4%) Sodium 338.5mg (14%) Fiber 3g (12%) Sugar 5.5g (11%)