Spring is here, and what better way to enjoy some more seasonal vegetables than this flavorful Risotto Primavera (Springtime Risotto)!
Risotto is a classic northern Italian dish made with short-grain starchy rice — most commonly Arborio rice but other types of short grain rice can be used. These types of rice can absorb more liquid, release more starch, and be more sticky and creamy than long-grain rice. This gives the risotto its creamy consistency.
The broth used (meat, fish/seafood, or vegetables) delivers the risotto a unique base flavor. The typical risotto recipes call for butter, onion, wine, parmesan cheese, and other add-ons, like vegetables, shrimp, etc. Sometimes saffron is added for its distinct flavor and signature yellow color.
This risotto primavera is a classic dish. In Italian, primavera means spring, and when it comes to food, the first thing that comes to mind is fresh vegetables.
This dish version is studded with vibrant, colorful, bright-tasting fresh vegetables. I have used extra virgin olive oil instead of butter for a healthier, lighter version and not to overpower the flavors and taste of the ingredients.
Although on the inexpensive side, this dish is attractive and elegant enough to serve when entertaining guests. It can be served as an entrée (main course) or first course.
For the vegetables, I selected onion, peas, carrots, asparagus, yellow squash, and zucchini (courgette) in this recipe. Still, you could use any seasonal vegetable you like.
The recipe features the traditional “stand-and-stir” style risotto cooking method, complemented by a delicious blend of crisp-tender sautéed vegetables.
The veggies are sautéed first and added to the risotto at the end of cooking, along with grated Parmesan and some lemon zest to brighten up the dish. This method allows the vegetables to keep their bright color and crispness, contrasting nicely with the creamy rice.
What kind of white wine, you may ask. Good question. It is better to avoid sweet wines like Moscato or Riesling or fruity ones when cooking. For this dish, I used a Pinot Grigio, my go-to white wine for cooking, as its aromas do not add or overpower the flavors and aromas of the recipe ingredients.
Cooking tips
- You can modify the number and choice of vegetables for your Springtime Risotto. However, the typical seasonal vegetables for Risotto Primavera include asparagus (use just the tender tips), peas, carrots, zucchini, squash, and other spring seasonal vegetables.
- Chop off the hard ends of the asparagus spears. An easy way is to bend a spear in your hands and see where it naturally breaks. Do this for two-three spears, and you can use them as a guide to cut the rest of the asparagus.
- Thaw the frozen peas before adding them to the pan.
- The key to a successful risotto is to have all the ingredients ready before cooking the rice.
- It is better to avoid sweet or fruity wines when cooking. Their aroma and taste can alter or overpower the ingredients’ flavors and aromas of the recipe ingredients. For this particular dish, I used a Pinot Grigio.
- For a creamier risotto, add additional broth or water, one-half cup at a time, until the desired consistency is reached.
Unlike other rice dishes, risotto dishes need love and attention, which gives the risotto its creamy texture.
As with all risotto recipes, this Risotto Primavera features a traditional “stand-and-stir” cooking method.
Standing at the stove while ladling small quantities (one-half cup at a time) of hot broth into the rice and stirring until it is all absorbed. This can take half an hour or more (depending on the quantity you are making and the type/origin of rice) and may not seem like the most fun thing to do.
However, the result is always worth it, and you’ll feel all of that loving attention in every bite!
Other Springtime Recipes
Baked Cod with Asparagus and Potatoes
Risotto Primavera – Springtime Risotto
Ingredients
- 2 tbsp Extra Virgin Olive Oil divided
- 1/2 cup White Onion finelly chopped
- 1/2 cup Frozen Peas
- 1/2 cup Carrots small dice
- 1/3 cup Asparagus use just the tender tips chopped into 1" pieces
- 1/3 cup Yellow Squash small dice
- 1/3 cup zucchini small dice
- 1 cup Arborio Rice
- 1/2 cup Dry White Wine
- 4-5 cups Low Sodium Chicken or Vegetable Broth, or Water warm
- 1 cup Parmesan Cheese, plus more for serving grated
- 2 tsp Lemon Zest
- 3 tbsp Fresh Parsley chopped, optional
- Salt and Pepper to taste
Instructions
- Heat one tablespoon of olive oil in a wide hight-sided skillet set over medium-high heat.
- Add the onion, peas, carrots, asparagus, squash, and zucchini, and season with salt and black pepper to taste.
- Cook, frequently stirring, until the vegetables are crisp-tender and begin to develop some color, approximately 4-5 minutes. Transfer the vegetables to a bowl and set them aside.
- Add the remaining olive oil and the Arborio rice to the skillet. Toast the rice for 1-2 minutes while stirring continually.
- Reduce the heat to medium and pour in the white wine. Deglaze the skillet by gently scraping the bottom with a spatula or wooden spoon to loosen any browned bits.
- When the wine is completely absorbed, add one-half cup of warm broth (or water) to the skillet and cook, stirring continually, until absorbed, approximately 4-5 minutes.
- Repeat this process with the remaining broth (or as much as needed — see note), one-half cup at a time, until the rice is tender and creamy.
- Stir in the sautéed vegetables, the Parmesan cheese, and the lemon zest.
- Cook for 1-2minutes, or just until the vegetables are heated through.
- Remove from heat and stir in the fresh parsley.
- Season with additional salt and black pepper to taste, and serve immediately with the additional Parmesan cheese on the side.
Notes
- You can modify the number and choice of vegetables for your Springtime Risotto. However, the typical seasonal vegetables for Risotto Primavera include asparagus (use just the tender tips), peas, carrots, zucchini, squash, and other spring seasonal vegetables.
- For a creamier risotto, add additional broth or water, one-half cup at a time, until the desired consistency is reached.
- One can make risottos using different types of short-grain, starchy rice. Here, I recommend using Arborio Rice is easy to find in supermarkets. However, if you prefer a different kind of short-grain, starchy rice, feel free to use it and let me know in the comments about the outcome.
- Chop off the hard ends of the asparagus spears. An easy way is to bend a spear in your hands and see where it naturally breaks. Do this for two-three spears, and you can use them as a guide to cut the rest of the asparagus.
- Thaw the frozen peas before adding them to the pan.
- The key to a successful risotto is to have all the ingredients ready before cooking the rice.
- It is better to avoid sweet or fruity wines when cooking. Their aroma and taste can alter or overpower the ingredients’ flavors and aromas of the recipe ingredients. For this particular dish, I used a Pinot Grigio.
Nutrition
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
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