Risotto Primavera

May 09, 2023May 9, 20230 2
Risotto Primavera recipe
in Risotto

Prep

25 min

Cook

35 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 lb thin asparagus , trimmed and cut into 1/2-inch pieces
2 medium carrots , scraped and diced into 1/4-inch pieces
2 large zucchini , diced into 1/4-inch pieces
1 large yellow squash , diced into 1/4-inch pieces
2 1/2 cups chicken broth
3 cups water
3 tablespoons olive oil , divided
3 tablespoons butter , divided
1 cup onion , minced and divided
2 teaspoons minced garlic
2 1/4 cups arborio rice or 2 1/4 cups short-grain rice ( 1 pound )
1/2 cup dry white wine
2 tablespoons freshly grated parmesan cheese , plus more for serving
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped of fresh mint
1/2 teaspoon grated lemon peel
1/2 cup frozen peas

Nutrision Information

Servings Per Recipe
6
Calories
404
Sugar
6g
Fat
11g
Risotto Primavera is a vegetable-packed twist on a classic Italian dish. This creamy, flavorful rice dish is loaded with asparagus, carrots, zucchini, and yellow squash, making it a healthy and satisfying meal option. The addition of white wine, parmesan cheese, and fresh herbs like mint and lemon peel adds a burst of flavor that elevates the dish to the next level. While risotto can be time-consuming to make, it is well worth the effort for the creamy, comforting results. This recipe can be easily modified to include different vegetables based on preference or availability, making it a versatile dish to add to your repertoire.

Instructions

1.Bring the chicken broth and water to a simmer in a medium saucepan.
2.Heat 2 tablespoons of the olive oil and 2 tablespoons of the butter in a heavy pot or Dutch oven over medium heat.
3.Add half of the onion and the garlic and sauté for 2 minutes.
4.Add the rice and stir to coat.
5.Add the wine and stir until it has been absorbed.
6.Add 1 cup of the simmering broth and stir until it has been absorbed.
7.Continue to add 1 cup of broth at a time, stirring occasionally and waiting until it has been absorbed before adding more broth.
8.After about 10 minutes, add the asparagus, carrots, zucchini, squash, 1/2 cup of onion, and frozen peas.
9.Continue to add the broth as needed, stirring occasionally, until the rice is tender and creamy but still slightly firm to the bite.
10.Stir in the remaining tablespoon of olive oil, tablespoon of butter, parmesan cheese, salt, pepper, mint, and lemon peel.
11.Serve the risotto hot, with additional parmesan cheese on top if desired.

PROS

This risotto is packed with vegetables and flavor, making it a healthy and delicious meal option.

It can be easily modified to include different veggies based on preference or availability.

CONS

Risotto can be time-consuming and requires attention and effort while cooking to achieve the right consistency.

It may not be the best option for a quick and easy weeknight meal.

HEALTH & BENEFITS

This risotto is a great way to get a variety of veggies into your diet, which can help support overall health and wellness.
The asparagus in this recipe is a good source of folate, which plays a key role in DNA synthesis and repair.
The carrots in this recipe are a good source of vitamin A, which is important for vision health.

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