Spring Risotto with Vegetables (Risotto Primavera)

 

Spring Risotto with Vegetables. When you combine spring vegetables such as chopped green and yellow squash, carrots, frozen peas, and onions with arborio rice and simmer until the rice is tender, you get this delicious rich velvety creamy dish called risotto primavera!   And oh ….So incredibly yummy!

Spring Risotto with vegetables 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.

 

For this recipe, we prefer to use superfino rice arborio extra.  It’s a finer, more delicate rice that cooks into a creamy texture when cooked slowly.  Then I also added frozen peas into the mix.

Our family loves peas and it helps to add a favorite veggie when you want your picky eaters to try it.

Risotto usually 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.

Try this Spring Risotto with Vegetables, it won’t disappoint!!

Enjoy!

 

 

*You can follow along below or jump down to the bottom of this post for our full recipe card!

Ingredients for 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

  Saute Vegetables First:

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

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

Next Cooking the Rice:

1.  In a large saucepot, heat 1 Tbsp. olive oil and 1 Tbsp. of butter.  Add small chopped onion and sautéed until soften. 

2.   Once again, pour 1/4 cup of white wine and simmer for 2 minutes.
3.   Add the 2 cups of rice and stir for one minute.

4.  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.

 

Yield: 6 to 8

Spring Risotto with Vegetables (Risotto Primavera)

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 cups of Arborio Rice ( I used Superfine 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

Instructions

Saute Vegetables First:

1. In a medium-size soup pot. Heat 2 Tbsp. olive oil and 1 Tbsp. of butter. Add the medium chopped onion, sauté until soft and golden.
2. Pour 1/4 cup of white wine and simmer for 2 minutes.
3. Add all the chopped vegetables, crushed red pepper, and parsley. Simmer for about 10 minutes until vegetables have softened.
4. Season with salt to taste. Turn off the heat. Cover and set aside.
5. Cook the Rice:
6. In a small pot, heat chicken broth to a simmer. In a larger saucepot, heat 1 Tbsp. olive oil and 1 Tbsp. of butter. Add small chopped onion and sautéed until soften.
7. Pour 1/4 cup of white wine and simmer for 2 minutes. Add the 2 cups of rice and stir for one minute.
8. 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.
9. Repeat this process adding the broth slowly until rice is almost cooked, about 15 minutes, or until the rice is tender to the bite.
10. Add 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.
11. Serve with extra cheese at the table.

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Thanks for stopping by!  

xo  Anna and Liz