Rice and Grains

Spring Risotto with Vegetables (Risotto Primavera)

We love all kinds of risotto.  It’s pure comfort food.  Risotto with spring vegetables is made with fresh chopped green and yellow squash, carrots, frozen peas, and onions.  Then it’s simmered slowly with Italian Arborio rice,  making this risotto primavera a rich velvety creamy dish.  So incredibly yummy!
This is a perfect one dish meal for those meatless nights!

The word “primavera” means Springtime,  and that means you can find an array of colorful spring vegetables at the farmers market right now.

We prefer to use Superfino Riso Arborio Extra.  It’s a finer,  more delicate rice that cooks into a creamy texture when cooked slowly.  I also added frozen peas into the mix.  Our family loves peas and it helps to add a favorite when you want even your picky eaters to try it.

Risotto takes about 20 minutes to cook.  It needs nurturing and constant stirring.
So you won’t be able to walk away from the stove too long.

You can serve risotto primavera with your favorite salad and a glass of Chianti to complete the meal.  It’s flavorful, colorful and a great way to introduce a new dish to the kids with vegetables.   Enjoy!

If you love risotto, then try our Creamy Lemon Risotto with Baby Peas, or our
Risotto with Mushrooms, or Risotto with Sundried Tomatoes, Basil and Marsala Wine


Risotto with Spring Vegetables (Risotto Primavera)

  • 2 cups of Arborio Rice ( I used Superfino Arborio Extra)
  • 2 Tbsp. salted butter
  • 3 Tbsp. olive oil
  • 1 medium onion -chopped
  • 2 garlic cloves- diced
  • 1/2 cup white wine
  • 2 small carrots
  • 2 green zucchini
  • 1 yellow zucchini
  • 1 cup  frozen peas
  • 32 ounce chicken stock – simmering
  • 1  to 2 cups of water – simmering ( extra, if needed)
  • 2 pinches crushed red pepper
  • 3 Tbsp.  fresh parsley- finely chopped
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese

Vegetables Sautéed:

In a medium size soup pot.
Heat 2 Tbsp. olive oil and 1 Tbsp. of  butter.
Add the medium chopped onion,  sauté until soften and golden.
Pour  1/4 cup of white wine and simmer for 2 minutes.

Add all the chopped vegetables, crushed red pepper and parsley.
   Simmer for about 10-15 minutes until vegetables have softened.
 Season with salt to taste.
Turn off heat.  Cover and set aside.

Cooking the Rice:
In a small pot,  heat chicken broth to a simmer. 
In a larger sauce pot , heat 1 Tbsp. olive oil and 1 Tbsp. of butter.
     Add  small chopped onion and sautéed until soften.
     Pour 1/4 cup of white wine and simmer for 2 minutes.
Add the 2 cups of rice and stir for one minute.

Slowly add about 1 cup of the chicken broth to the rice.
     Raise the heat to medium.
     Stir the rice occasionally until all the liquid has been absorbed.
     Repeat this process adding the broth slowly until rice is almost cooked,
about 15 minutes, or until the rice is tender to the bite.

     Add in the vegetable mixture to the rice mixture.
     Stir for another 2 minutes.  Add some water if needed.
     Taste the rice, and season with some salt and pepper to taste. 
     If rice is done,  turn off the heat.
     Mix in 1 Tbsp. of butter and 1/2 cup grated cheese.
     Serve with extra cheese at the table.


Serves 6 to 8

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  • Reply
    March 29, 2014 at 11:04 am

    I love all the spring veggies in this! They are so perfect mixed into risotto!

    • Reply
      March 31, 2014 at 2:19 pm

      Thanks Joanne! Who doesn't love risotto – right?

  • Reply
    March 30, 2014 at 6:48 am

    I love your Spring Risotto with Vegetables! So gorgeous and healthy. Love all these colorful Spring veggies. 🙂

    • Reply
      March 31, 2014 at 2:20 pm

      Hi Amy! You are so sweet, thanks for the lovely comment!

  • Reply
    March 31, 2014 at 12:08 am

    What a beautiful dish, and it is an absolutely perfect welcome to Spring. Complimenti!

    • Reply
      March 31, 2014 at 2:20 pm

      Grazie Adri!! Tanti saluti!

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