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
