Risotto Primavera - Springtime Risotto
This satisfying recipe that features the traditional “stand-and-stir” style risotto cooking method, complemented by a delicious blend of crisp-tender sautéed vegetables. A mix of onion, peas, carrots, asparagus, yellow squash, and zucchini adds an appealing pop of color, texture, and flavor to a delicious base of creamy risotto.
Servings: 4 people
Calories: 297kcal
Ingredients
- 2 tbsp Extra Virgin Olive Oil divided
- ½ cup White Onion finelly chopped
- ½ cup Frozen Peas
- ½ cup Carrots small dice
- ⅓ cup Asparagus use just the tender tips chopped into 1" pieces
- ⅓ cup Yellow Squash small dice
- ⅓ cup zucchini small dice
- 1 cup Arborio Rice
- ½ 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
Serving: 1bowl | Calories: 297kcal | Carbohydrates: 24g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 443mg | Fiber: 2g