Risotto Primavera
Embrace the vibrant flavors of spring with this creamy Risotto Primavera recipe, a delightful Italian dish that celebrates fresh seasonal vegetables like asparagus, zucchini, cherry tomatoes, and peas. Made with creamy Arborio rice, fragrant garlic, and a splash of dry white wine, this risotto achieves the perfect balance of richness and freshness, with every bite enhanced by freshly grated Parmesan and bright herbs like basil and parsley. Slow-cooked in warm vegetable broth and finished with a lusciously creamy texture, this one-pot wonder is perfect for weeknight dinners or elegant entertaining. Serve it as a hearty vegetarian main or a sophisticated side dish, and bring a touch of seasonal flair to your table.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 Yellow onion, finely diced
- 3 Garlic cloves, minced
- 0.5 cups Dry white wine
- 6 cups Vegetable broth, warmed
- 1 bunch Asparagus, cut into 1-inch pieces
- 1 Zucchini, diced
- 1 cup Peas, fresh or frozen
- 1 cup Cherry tomatoes, halved
- 0.5 cups Parmesan cheese, freshly grated
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable broth in a small pot and keep it warm over low heat.
In a large skillet or saucepan, heat the olive oil and butter over medium heat.
Add the diced onion and cook, stirring frequently, until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the Arborio rice to the pan and toast it for about 2-3 minutes, stirring constantly, until the edges of the grains are translucent.
Pour in the white wine and cook, stirring constantly, until it has been absorbed by the rice.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladleful.
After about 15 minutes of adding broth, stir in the asparagus, zucchini, and peas. Continue adding broth and cooking for another 10-15 minutes, until the rice is tender and the mixture is creamy.
Stir in the halved cherry tomatoes, grated Parmesan cheese, parsley, and basil. Season with salt and black pepper to taste.
Remove the risotto from heat and let it sit for 2-3 minutes to rest.
Serve immediately, garnished with additional Parmesan cheese and fresh herbs if desired.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 9856 mg | 429% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 37.0 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1666 mg | 128% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3522 mg | 75% | |
*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.
