Risotto Primavera

Name: Risotto Primavera
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups arborio rice; 5 cups hot vegetable broth; 1/2 medium finely chopped onion; 1 cup chopped asparagus spears; 1/2 cup fresh or frozen green peas; 1/2 cup diced zucchini; 1 teaspoon lemon zest; 1/2 cup dry white wine; 1/2 cup grated parmesan cheese; 4 tablespoons unsalted butter; 1 tablespoon olive oil; to taste salt

Celebrate spring with this vibrant and fresh risotto, brimming with colorful seasonal vegetables and a creamy, cheesy finish.

Italian⏱ 45 min⚠ Contains 1 allergen(s)

✨ High in sodium

Ingredients

Arborio rice1 1/2 cups
Vegetable broth5 cups hot
Onion1/2 medium finely chopped
Asparagus spears1 cup chopped
Green peas1/2 cup fresh or frozen
Zucchini1/2 cup diced
Lemon zest1 teaspoon
Dry white wine1/2 cup
Parmesan cheese1/2 cup grated
Unsalted butter4 tablespoons
Olive oil1 tablespoon
Saltto taste

Nutrition (per serving, makes 4)

Calories505 kcal

Protein12 g

Carbs65 g

Fat19 g

Fiber2.9 g

Sugar3.8 g

Sodium1230 mg

Vitamin C8.3 mg

Iron1 mg

Calcium166 mg

Potassium291 mg

Estimated values.

Steps

1In a wide pot, heat olive oil and 1 tablespoon of butter, then sauté the finely chopped onion until translucent.
2Add the arborio rice and toast for 2 minutes, then deglaze with white wine and allow it to evaporate.
3Begin adding hot vegetable broth, one ladle at a time, stirring continuously; once about halfway through, add the chopped asparagus and diced zucchini.
4Continue adding broth and stirring until the rice is al dente, then stir in the green peas and lemon zest during the last few minutes of cooking.
5Remove from heat, stir in the remaining butter and grated parmesan cheese, stirring vigorously (mantecatura) until the risotto is creamy.
6Season with salt to taste and serve immediately.