Healthier Risotto Primavera Recipe

Introduction

This healthier risotto primavera is a vibrant dish packed with fresh spring vegetables and fragrant herbs. It’s a lighter take on the classic risotto, perfect for a nutritious and satisfying meal any time of year.

Ingredients

• 350g bunch asparagus
• 2 tbsp olive oil
• 1 bunch (about 9) spring onions, ends trimmed, sliced
• 175g fresh or frozen peas
• 250g shelled fresh or frozen broad beans
• 2 tbsp shredded basil
• 2 tbsp snipped chives
• 1 tbsp finely chopped mint
• Finely grated zest of 1 lemon
• 1.7 litres (3 pints) vegetable bouillon
• 4 shallots, finely chopped
• 3 plump garlic cloves, finely chopped
• 300g carnaroli or arborio rice
• 150ml dry white wine
• 25g parmesan (or vegetarian alternative), grated
• 25g rocket leaves

Instructions

1. Step 1: Cut the woody ends off the asparagus, then slice the stems into 5cm diagonal lengths. Heat half the olive oil in a large, wide non-stick frying pan. Add the asparagus and stir-fry over medium-high heat for about 4 minutes until nicely browned all over.
2. Step 2: Stir in the spring onions and cook for 1-2 minutes until browned. Remove from the pan, season with pepper, and set aside. Cook the peas and broad beans separately in boiling water for 3 minutes each, then drain. When cool enough to handle, remove the broad beans from their skins and set both aside.
3. Step 3: Mix the basil, chives, mint, and lemon zest in a small bowl and season with pepper. Set aside.
4. Step 4: Pour the vegetable bouillon into a saucepan and keep warm on very low heat.
5. Step 5: Heat the remaining oil in a large wide sauté pan. Add the shallots and garlic and fry gently for 3-4 minutes until soft and lightly browned.
6. Step 6: Stir in the rice and cook for 1-2 minutes over medium-high heat until it starts to sizzle. Pour in the white wine, stirring until it has been absorbed.
7. Step 7: Begin adding the hot stock 1½ ladlefuls at a time, stirring constantly. After each addition, wait until the liquid is mostly absorbed and a clear line is visible when you drag the spoon across the pan bottom. Continue this process for about 20 minutes until the rice is tender yet slightly firm in the center.
8. Step 8: Remove the pan from the heat. Add a ladleful of the remaining stock to loosen the mixture, then fold in the asparagus, spring onions, peas, broad beans, half the herb mix, and half the cheese. Season with pepper.
9. Step 9: Cover and let the risotto rest for 3-4 minutes. Gently stir, adding more stock if needed for a creamy consistency.
10. Step 10: Serve the risotto topped with rocket leaves, the remaining herbs, and cheese scattered over.

Tips & Variations

• For a vegan version, substitute parmesan with a plant-based cheese or nutritional yeast.
• You can swap asparagus for zucchini or green beans based on what’s in season.
• Use homemade vegetable stock for a richer flavor.
• Rinsing the broad beans after cooking helps remove any bitterness.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of stock or water to restore creaminess. Avoid microwaving at high heat to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this risotto?

Yes, frozen peas and broad beans work well and save time. Just thaw and drain them before folding into the risotto.

What type of rice is best for risotto?

Carnaroli or arborio rice are ideal because their high starch content creates the creamy texture traditional to risotto.

Healthier Risotto Primavera Recipe

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★★★★★

4.7 from 114 reviews

This Healthier Risotto Primavera is a vibrant and wholesome twist on the classic creamy Italian dish, packed with fresh spring vegetables such as asparagus, peas, and broad beans. Enhanced with fragrant herbs and zesty lemon, this risotto offers a fresh, flavorful, and satisfying meal that’s lighter yet indulgent. Perfect for a spring or summer lunch or dinner, it balances the richness of classic risotto with the freshness of garden produce for a deliciously nutritious dish.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 350g bunch asparagus
• 1 bunch (about 9) spring onions, ends trimmed, sliced
• 175g fresh or frozen peas
• 250g shelled fresh or frozen broad beans
• 2 tbsp shredded basil
• 2 tbsp snipped chives
• 1 tbsp finely chopped mint
• Finely grated zest of 1 lemon
• 25g rocket leaves

Other Ingredients

• 2 tbsp olive oil
• 1.7 litres / 3 pints vegetable bouillon (stock), kept hot (we used Marigold)
• 4 shallots, finely chopped
• 3 plump garlic cloves, finely chopped
• 300g carnaroli or arborio rice
• 150ml dry white wine
• 25g parmesan cheese (or vegetarian alternative), grated

Instructions

1. Prepare and stir-fry the vegetables: Trim and slice the asparagus stems into 5cm diagonal lengths, discarding woody ends. Heat half the olive oil in a large, wide non-stick frying pan over medium-high heat. Add asparagus and stir-fry for about 4 minutes until nicely browned. Add spring onions and continue frying 1-2 minutes until browned. Remove from the pan, season with pepper, and set aside.
2. Cook peas and broad beans: Boil the peas and broad beans separately in a little boiling water for 3 minutes each, then drain through a sieve. Once cool enough to handle, shell the broad beans. Set aside these cooked vegetables. Combine basil, chives, mint, and lemon zest in a small bowl, season with pepper, and set aside as the herb mix.
3. Start the risotto base: Keep the vegetable bouillon on low heat to stay hot. In a large wide sauté pan, heat the remaining olive oil over medium heat. Fry the chopped shallots and garlic for 3-4 minutes until soft and lightly golden. Stir in the rice and cook for 1-2 minutes until it starts to sizzle, coating the grains in oil. Pour in white wine and stir until it is fully absorbed.
4. Cook the risotto with stock: Add hot stock to the rice one and a half ladlefuls at a time, stirring continuously so the stock simmers and is absorbed before adding more. Use the spoon to drag across the pan bottom to check if the rice is ready for the next addition—the line should stay clear. Continue adding stock and stirring for about 20 minutes until the rice is soft with a slight bite. Add extra stock if needed. Season with pepper to taste; salt is typically unnecessary.
5. Combine and rest: Remove the pan from heat and pour over a ladleful of remaining stock to loosen the mixture. Scatter in all the cooked vegetables, a good grind of pepper, half the herb mix, and half the parmesan cheese. Cover with the pan lid and let the risotto rest for 3-4 minutes.
6. Serve the risotto: Gently stir the risotto, adding a drop more stock if needed for consistency. Serve in bowls garnished with rocket leaves and the remaining herbs and parmesan sprinkled on top for a fresh, colorful finish.

Notes

• Use carnaroli or arborio rice for best risotto texture due to their high starch content.
• If fresh vegetables are not available, frozen peas and broad beans work well.
• Removing broad bean skins improves texture and taste.
• Maintaining low heat on the stock and adding it slowly is key to creamy risotto.
• Adjust seasoning with pepper and only add salt if necessary, as the bouillon can be salty.
• For a vegetarian option, use vegetarian parmesan-style cheese or nutritional yeast.
• Resting the risotto covered allows the flavors to meld and the rice to finish cooking gently.
• Serving immediately after resting ensures the best texture and flavor.

Keywords: risotto primavera, healthy risotto, asparagus risotto, spring vegetable risotto, vegetarian Italian dish, light risotto recipe