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Risotto Primavera

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A vibrant and creamy Italian-style rice dish bursting with fresh spring vegetables.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup peas (fresh or frozen)
  • 1 cup zucchini, diced
  • 1 small carrot, diced
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • ½ cup dry white wine (optional)
  • ½ cup grated Parmesan cheese (plus extra to serve)
  • 2 tbsp butter
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley

Instructions

  1. Bring vegetable broth to a simmer in a saucepan and keep warm over low heat.
  2. In a separate large pan, heat olive oil over medium heat. Add shallot and garlic; cook until translucent, about 2 minutes.
  3. Add Arborio rice and stir for 1–2 minutes until edges of rice become translucent.
  4. Pour in white wine, if using, stirring until mostly absorbed.
  5. Begin adding warm broth one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle.
  6. After 10 minutes, stir in carrots and zucchini; continue adding broth and stirring.
  7. After another 5 minutes, add asparagus and peas; continue cooking and stirring until rice is al dente and creamy, about 18–20 minutes total.
  8. Remove from heat; stir in butter and Parmesan until melted and creamy. Season with salt and pepper to taste.
  9. Let rest for 1–2 minutes, then garnish with chopped parsley and extra Parmesan before serving.

Notes

  • Use fresh vegetables in season or substitute with frozen if out of season.
  • Adjust broth quantity slightly depending on desired creaminess.
  • For extra richness, finish with a splash of cream.
  • Serve immediately—risotto is best right off the stove.

Nutrition

Find it online: https://ukfinda.com/risotto-primavera/