Risotto Primavera

Risotto Primavera


This Risotto Primavera recipe showcases the freshness and variety of spring in a bowl loaded with asparagus, peas, zucchini, and cherry tomatoes.
  • 7½ to 8 cups hot vegetable broth, or chicken broth, homemade or store-bought
  • 1 tablespoons extra-virgin olive oil
  • 3 cloves mined garlic
  • 1 medium onion, chopped
  • 1¾ cups Arborio rice, or other short-grain Italian rice
  • ¼ cup dry white wine
  • 1 cup diced zucchini
  • 1 cup frozen peas, thawed
  • 1 cup asparagus, cut into 1-inch pieces
  • 1⅓ cup cherry , or grape tomatoes, halved
  • ¼ teaspoon Kosher salt
  • ¼ cup chopped fresh basil
  • 1 tablespoon unsalted butter, cut into pieces
  • ½ cup freshly grated Pecorino Romano, or Parmesan cheese, plus more for serving
  • Freshly ground black pepper, to taste
  1. Keep the broth warm in a small pot.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until it’s soft, 3 to 4 minutes. Add the rice, and stir to coat.
  3. Cook until the rice grains are translucent, about 2 minutes. Add the white wine, and cook until it’s absorbed.
  4. Add a ladle full of broth or water to cover, cook until it’s absorbed, and give the rice a good stir.
  5. Continue to add the broth and mix as the broth is absorbed until the rice is al dente, adding the zucchini, peas, tomatoes and asparagus, ¼ teaspoon salt for the last 5 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.
  6. Stir in the basil, butter, grated cheese and serve right away.

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