Kiss the Cook Good Risotto Primavera
Indulge in the vibrant flavors of spring with our "Kiss the Cook Good Risotto Primavera," a creamy, melt-in-your-mouth Arborio rice dish brimming with garden-fresh vegetables like asparagus, zucchini, red bell pepper, and sweet peas. This classic Italian-inspired recipe marries the delicate nuttiness of Parmesan cheese with the zesty brightness of fresh lemon zest and a splash of dry white wine, creating a perfectly balanced meal that’s as comforting as it is elegant. Gently stirred to silky perfection with warm vegetable stock and topped with fragrant parsley, this risotto is a culinary labor of love that’s easier than you think, ready in under an hour. Whether you’re hosting a dinner party or treating yourself to a weeknight gourmet experience, this risotto is guaranteed to impress. Serve it with extra Parmesan and a smile—you’ll definitely want to kiss the cook afterward!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 0.5 cups Dry white wine
- 5 cups Vegetable stock, warm
- 1 bunch Asparagus, chopped into 1-inch pieces
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 1 cup Frozen peas
- 0.75 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat the vegetable stock in a small saucepan and keep warm over low heat.
In a large, heavy-bottomed pan or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently to coat the grains in the oil and lightly toast them.
Pour in the white wine and stir until the liquid is absorbed.
Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing each addition to fully absorb before adding the next. Continue this process for about 20 minutes, or until the rice is tender and creamy but still al dente.
While the risotto is cooking, heat a separate skillet over medium heat. Add the remaining 1 tablespoon of butter and sauté the asparagus, zucchini, and red bell pepper until tender-crisp, about 5-6 minutes. Stir in the frozen peas and cook for another 2 minutes. Remove from heat.
Once the risotto is cooked, gently fold in the sautéed vegetables, grated Parmesan cheese, parsley, and lemon zest. Season with salt and black pepper to taste.
Remove the pan from heat and let the risotto rest for 2-3 minutes before serving.
Serve the risotto warm, garnished with additional Parmesan cheese and parsley, if desired. Enjoy!
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 5558 mg | 242% | |
| Total Carbohydrate | 318.9 g | 116% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 36.1 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1030 mg | 79% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
