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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Heat the vegetable broth in a small pot and keep it warm over low heat.

Step 2

In a large skillet or saucepan, heat the olive oil and butter over medium heat.

Step 3

Add the diced onion and cook, stirring frequently, until softened and translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and cook for another minute, until fragrant.

Step 5

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.

Step 6

Pour in the white wine and cook, stirring constantly, until it has been absorbed by the rice.

Step 7

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.

Step 8

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.

Step 9

Stir in the halved cherry tomatoes, grated Parmesan cheese, parsley, and basil. Season with salt and black pepper to taste.

Step 10

Remove the risotto from heat and let it sit for 2-3 minutes to rest.

Step 11

Serve immediately, garnished with additional Parmesan cheese and fresh herbs if desired.

Nutrition Facts

Serving size	3021.9 grams (3021.9g)

Amount per serving	% Daily Value*
Calories	1762

Total Fat 76.90g	99%
Saturated Fat 33.40g	167%
Polyunsaturated Fat 2.70g
Cholesterol 126mg	42%
Sodium 9857mg	429%
Total Carbohydrate 172.90g	63%
Dietary Fiber 29.90g	107%
Total Sugars 37.00g
Protein 80.20g	160%

Vitamin D 0IU	0%
Calcium 1666mg	128%
Iron 16mg	90%
Potassium 3522mg	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.

Source of Calories

Fat: 40.6%

Protein: 18.8%

Carbs: 40.6%