Healthier Risotto Primavera Recipe
Introduction
This Healthier Risotto Primavera is a vibrant and nourishing twist on classic risotto, packed with fresh spring vegetables and fragrant herbs. It’s creamy, comforting, and perfect for a light yet 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 1 lemon
- 1.7 litres/3 pints vegetable bouillon (we used Marigold)
- 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
- 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.
- Step 2: Stir in the sliced spring onions and cook with the asparagus for 1–2 minutes until browned. Remove from the pan, season with pepper, and set aside. Meanwhile, cook the peas and broad beans separately in boiling water for 3 minutes each, then drain. When cool enough, remove the skins from the broad beans and set both peas and beans aside.
- Step 3: Mix the basil, chives, mint, and lemon zest in a small bowl and season with pepper. Set aside.
- Step 4: Pour the vegetable bouillon into a saucepan and keep it on very low heat to stay warm. In a large wide sauté pan, heat the remaining olive oil. Add the shallots and garlic and cook gently for 3–4 minutes until soft and lightly browned.
- Step 5: Add the rice to the pan and stir for 1–2 minutes over medium-high heat until it starts to sizzle. Pour in the white wine and stir until fully absorbed.
- Step 6: Begin adding the warm stock 1½ ladlefuls at a time, stirring continuously. Allow each addition to be absorbed before adding the next. When the rice shows a creamy texture and is just tender with a slight bite after about 20 minutes, it’s ready. Add extra stock if needed. Season with pepper; salt is usually not necessary.
- Step 7: Remove the pan from heat. Pour a ladleful of remaining stock over the risotto to keep it fluid. Fold in the cooked asparagus, spring onions, peas, and broad beans, then add half the herb mixture and half the grated cheese. Cover the pan with a lid and let it rest for 3–4 minutes.
- Step 8: Gently stir the risotto, adding a little more stock if needed to reach the right consistency. Serve into bowls, topping each portion with rocket leaves and the remaining herbs and cheese scattered on top.
Tips & Variations
- Use vegetable stock that is low in salt to keep the risotto light and healthy.
- Try swapping broad beans for fresh fava beans when in season for a sweeter taste.
- If you prefer, substitute white wine with a splash of lemon juice or more stock.
- For a vegan option, use nutritional yeast instead of parmesan cheese.
- Stir the risotto constantly while cooking to ensure it becomes creamy without sticking.
Storage
Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove or in the microwave, adding a little vegetable stock or water to loosen the texture as risotto can thicken when chilled.
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 cook them according to package instructions before adding.
What type of rice is best for risotto?
Use carnaroli or arborio rice, which have the right starch content to create a creamy, luscious risotto texture.
Print
Healthier Risotto Primavera Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Healthier Risotto Primavera is a vibrant, vegetable-packed twist on the classic Italian risotto. With tender asparagus, sweet peas, and broad beans, combined with fresh herbs and a hint of lemon zest, this dish is light, creamy, and bursting with fresh flavors. Made using wholesome ingredients and cooked slowly on the stovetop, it offers a nutritious and satisfying meal perfect for spring or summer evenings.
Ingredients
Scale
Vegetables and Herbs
- 350g bunch asparagus, woody ends removed, stems sliced into 5cm diagonal lengths
- 1 bunch (about 9) spring onions, ends trimmed and 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
Base and Seasonings
- 2 tbsp olive oil, divided
- 1.7 litres (3 pints) vegetable bouillon (such as Marigold), kept hot
- 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
- Freshly ground black pepper, to taste
Instructions
- Prepare and Cook Asparagus and Spring Onions: Heat 1 tablespoon of olive oil in a large, wide non-stick frying pan over medium-high heat. Add the asparagus pieces and stir-fry for about 4 minutes until nicely browned all over. Add the sliced spring onions and continue frying for 1–2 minutes until they are browned and softened. Remove from pan, season with freshly ground black pepper, and set aside.
- Cook Peas and Broad Beans: Boil the peas in a little water for 3 minutes, then drain through a sieve. Repeat the same with the broad beans. Once the broad beans are cool enough to handle, remove them from their skins. Set the prepared peas and broad beans aside.
- Mix Fresh Herbs and Lemon Zest: In a small bowl, combine shredded basil, snipped chives, finely chopped mint, and finely grated lemon zest. Season the mixture with black pepper and set aside for later use.
- Prepare Stock and Sauté Shallots and Garlic: Keep the vegetable bouillon warm in a saucepan on very low heat. In a large, wide sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add finely chopped shallots and garlic, frying for 3–4 minutes until softened and lightly browned.
- Cook the Rice: Add the Arborio or Carnaroli rice to the sauté pan and stir constantly for 1–2 minutes until the rice starts to sizzle and becomes translucent at the edges. Pour in the dry white wine, stirring continuously until all the wine has been absorbed by the rice.
- Begin Adding Stock: Start adding hot vegetable stock to the rice, 1½ ladlefuls at a time. Stir continuously over medium heat, allowing the rice to absorb each addition of stock before adding the next. To check readiness for more stock, drag a spoon across the bottom of the pan; it should leave a clear line. Continue this process for about 20 minutes until the rice is tender but still has a slight chew.
- Incorporate Vegetables and Rest Risotto: Once the rice is cooked, remove the pan from the heat. Pour a ladleful of remaining stock over the risotto to keep it fluid. Scatter in the cooked asparagus, spring onions, peas, and broad beans. Add a grinding of black pepper, half of the fresh herb mixture, and half of the grated cheese. Cover the pan with a lid and let the risotto sit for 3–4 minutes to rest and allow flavors to meld.
- Finish and Serve: Gently stir the risotto to combine all ingredients, adding a drop more stock if necessary for consistency. Spoon the risotto into serving plates and top with a small pile of rocket leaves. Scatter over the remaining herbs and cheese before serving for a fresh, flavorful finish.
Notes
- Use Carnaroli or Arborio rice for the best creamy texture characteristic of risotto.
- Keep the vegetable stock warm to help the rice cook evenly and maintain risotto creaminess.
- Be patient and stir continuously while adding stock to ensure the rice cooks perfectly and achieves a creamy consistency.
- Removing the skins from broad beans enhances the texture and taste of the dish.
- The fresh herbs and lemon zest add brightness and balance the creamy risotto beautifully.
- This risotto can be adapted with other seasonal vegetables for variation.
- To make it vegan, substitute Parmesan cheese with a plant-based alternative or nutritional yeast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: risotto, primavera, asparagus, peas, broad beans, Italian, vegetarian, healthy risotto, spring recipe, creamy rice dish, fresh herbs, lemon zest
