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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/healthier-risotto-primavera-recipe/