Risotto Primavera

Our risotto primavera recipe is a cheesy risotto dish filled with veggies. It’s a perfect side dish or main course for any season!

Our risotto primavera recipe is a cheesy risotto dish filled with veggies. It's a perfect side dish or main course for any season!

Do you love risotto but are worried it might be difficult to make? Do you want a delicious and easy recipe that will impress your friends and family?

Look no further, because this Risotto Primavera recipe is perfect for any cook, whether inexperienced or experienced!

Risotto is a classic Italian dish that can be made with many different ingredients. In this recipe, we’re using seasonal vegetables to make a delicious risotto primavera. The vegetables add flavor and color to the risotto, and it’s a great way to use up any vegetables you might have hanging out in the fridge.

With only a few simple ingredients, you can create a dish that looks and tastes like something from a professional kitchen.

This spring-inspired version is packed with asparagus, zucchini, and other delicious seasonal vegetables, and has a delicious Parmesan flavor. It’s perfect for a light meal, or as a side dish!

This satisfying recipe features a traditional “stand-and-stir” style risotto complemented by a delicious blend of crisp-tender sautéed vegetables.

This recipe is simple to follow and can easily be tailored to your own taste preferences. So why not give it a try? With its fresh, earthy flavors, Risotto Primavera is sure to please!

Our risotto primavera recipe is a cheesy risotto dish filled with veggies. It's a perfect side dish or main course for any season!
Our risotto primavera recipe is a cheesy risotto dish filled with veggies. It's a perfect side dish or main course for any season!

How to Store Risotto Primavera

Just store any leftovers in an airtight container and it will be good for up to three days. To reheat, place in a saucepan with a little broth and heat slowly over low heat until warmed through.

Avoid freezing this dish, risotto does not freeze well.

It is best NOT to make Risotto ahead of time. It is best served and enjoyed immediately.

Our risotto primavera recipe is a cheesy risotto dish filled with veggies. It's a perfect side dish or main course for any season!

About the Ingredients for Risotto Primavera

Oil – Extra virgin olive oil is best here but if you need to substitute make sure it is a neutral flavoured oil.

Onion – While we use white onion, a yellow onion or even shallots would work.

Veggies – We used frozen peas, carrots, asparagus, yellow squash, and zucchini. You could also use leaks, broccoli, red pepper etc…

Rice – We used arborio rice, if you can’t find any then Carnaroli rice, Vialone rice, or any other medium-grain rice should do.

Wine – You want to use a decent white wine. I wouldn’t use an expensive bottle, but since it imparts a load of flavour, you want to make sure you like the taste of it! Chardonnay or Sauvignon Blanc are good choices.

Broth – Using chicken broth will give it more umami flavour in my opinion, however if you want to go vegetarian, then feel free to use vegetable stock.

Cheese – You want to use freshly grated parmesan cheese here. Do not use the pre-grated dry stuff!

Lemon – Use a citrus zester so so that the zest is nice and fluffy!

Our risotto primavera recipe is a cheesy risotto dish filled with veggies. It's a perfect side dish or main course for any season!

Looking for More Italian Dinner Ideas?

Check out more of my favourite recipes for Italian meals!

Lemon zest and peas are folded into a creamy risotto and topped off with roasted shrimp in this sumptuous Lemony Pea & Shrimp Risotto.

This Tuscan pork chop recipe is inspired by the flavors of Tuscany; thick pan-seared pork chops with sweet roasted grapes and earthy fennel.

This Tuscan Ragù (Tuscan-Style Meat Sauce) is an authentic Italian ragù recipe. Serve over pasta, gnocchi, or polenta for a hearty meal.

Our risotto primavera recipe is a cheesy risotto dish filled with veggies. It's a perfect side dish or main course for any season!

How to Make Risotto Primavera

Yields: 8 Servings | Prep time: 20 minutes | Cook time: 45-50 minutes

(4 servings as main course, 8 side dish servings)

Ingredients:

  • 2 Tablespoon extra virgin olive oil, divided
  • ½ cup white onion, chopped small
  • ½ cup frozen peas
  • ½ cup carrots, chopped small
  • 1/3 cup asparagus, chopped into 1” pieces
  • 1/3 cup yellow squash, chopped small
  • 1/3 cup zucchini, chopped small
  • Sea salt and black pepper, to taste
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 4-5 cups warm chicken or vegetable, divided*
  • 1 cup Parmesan cheese, grated + more for serving
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 Tablespoons fresh parsley, chopped

*For creamier risotto, add additional broth, one-half cup at a time, until the desired consistency is reached.

Directions:

  1. Add one tablespoon olive oil to a large high-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.

  2. Cook, stirring frequently, until the vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes. Transfer the vegetables to a bowl and set aside.

  3. Add the remaining olive oil and the Arborio rice to the skillet. Toast the rice for 1-2 minutes while stirring continually.
     
  4. Reduce 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.

  5. When the wine is completely absorbed, add one-half cup warm broth to the skillet and cook, stirring continually, until absorbed, approximately 4-5 minutes. Repeat this process with the remaining broth, one-half cup at a time, until the rice is tender and creamy.

  6. Stir in the sautéed vegetables, Parmesan cheese, lemon zest, and lemon juice. Cook for 1-2 minutes, or just until heated through. Remove from heat and stir in the fresh parsley. Season with additional salt and black pepper, if desired, and serve immediately with additional Parmesan cheese on the side. Enjoy!
Risotto Primavera
Yield: 8 Servings

Risotto Primavera

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Our risotto primavera recipe is a cheesy risotto dish filled with veggies. It’s a perfect side dish or main course for any season!

Ingredients

  • 2 Tablespoon extra virgin olive oil, divided
  • ½ cup white onion, chopped small
  • ½ cup frozen peas
  • ½ cup carrots, chopped small
  • 1/3 cup asparagus, chopped into 1” pieces
  • 1/3 cup yellow squash, chopped small
  • 1/3 cup zucchini, chopped small
  • Sea salt and black pepper, to taste
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 4-5 cups warm chicken or vegetable, divided*
  • 1 cup Parmesan cheese, grated + more for serving
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 Tablespoons fresh parsley, chopped

Instructions

  1. Add one tablespoon olive oil to a large high-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.
  2. Cook, stirring frequently, until the vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes. Transfer the vegetables to a bowl and set
    aside.
  3. Add the remaining olive oil and the Arborio rice to the skillet. Toast the rice for 1-2 minutes while stirring continually. 
  4. Reduce 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.
  5. When the wine is completely absorbed, add one-half cup warm broth to the skillet and cook, stirring continually, until absorbed, approximately 4-5 minutes. Repeat this process with the remaining broth, one-half cup at a time, until the rice is tender and
    creamy.
  6. Stir in the sautéed vegetables, Parmesan cheese, lemon zest, and lemon juice. Cook for 1-2 minutes, or just until heated through. Remove from heat and stir in the fresh parsley. Season with additional salt and black pepper, if desired, and serve immediately with additional Parmesan cheese on the side. Enjoy!

Notes

*For creamier risotto, add additional broth, one-half cup at a time, until the desired consistency is reached.

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Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 898Total Fat: 51gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 328mgSodium: 522mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 86g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although rosemaryandmaple.com attempts to provide accurate nutritional information, these figures are only estimates.

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Our risotto primavera recipe is a cheesy risotto dish filled with veggies. It's a perfect side dish or main course for any season!

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