Risotto Primavera Pic 1
Dinner, Favorite, Featured, Italian

Classic Italian Risotto Primavera with Vegetables

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This satisfying recipe features a traditional “stand-and-stir” style Risotto Primavera complemented by a delicious blend of crisp-tender sautéed vegetables. Here, a mix of onion, peas, carrots, asparagus, yellow squash, and zucchini add an appealing pop of color, texture, and flavor to a delicious base of creamy risotto.

Risotto Primavera

Risotto Primavera

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Recipe by Don Carroll Course: DinnerCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

507

kcal
Total time

1

hour 

10

minutes

This satisfying recipe features a traditional “stand-and-stir” style risotto complemented by a delicious blend of crisp-tender sautéed vegetables.

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil, divided

  • 1/2 c White Onion, chopped small

  • 1/2 c Frozen Peas

  • 1/2 c Carrots, chopped small

  • 1/3 c Asparagus, chopped into 1” pieces

  • 1/3 c Yellow Squash, chopped small

  • 1/3 c Zucchini, chopped small

  • Sea Salt and Black Pepper, to taste

  • 1 c Arborio Rice

  • 1/2 c Dry White Wine

  • 4-5 c Warm Chicken or Vegetable Broth, divided*

  • 1 c Parmesan Cheese, grated + more for serving

  • 2 tsp Fresh Lemon Zest

  • 3 Tbsp Fresh Parsley, chopped

Directions

  • Add one tablespoon olive oil to a large high-sided skillet set over medium-high heat. Add the onion, peas, carrots, asparagus, squash, and zucchini and season with salt and black pepper, to taste.
  • Cook, stirring frequently, until the vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes. Transfer the vegetables to a bowl and set aside.
  • Add the remaining olive oil and the Arborio rice to the skillet. Toast the rice for 1-2 minutes while stirring continually.
  • Reduce heat to medium and pour in the white wine. Deglaze the skillet by gently scraping the bottom with a spatula or wooden spoon to loosen any browned bits.
  • When the wine is completely absorbed, add one-half cup warm broth to the skillet and cook, stirring continually, until absorbed, approximately 4-5 minutes. Repeat this process with the remaining broth, one-half cup at a time, until the rice is tender and creamy.
  • Stir in the sautéed vegetables, Parmesan cheese, and lemon zest. Cook for 1-2 minutes, or just until heated through. Remove from heat and stir in the fresh parsley. Season with additional salt and black pepper, if desired, and serve immediately with additional Parmesan cheese on the side. Enjoy!

Notes

  • For creamier risotto, add additional broth, one-half cup at a time, until the desired consistency is reached.

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Nutrition Facts

4 servings per container

Serving Size1 cup


  • Amount Per ServingCalories508
  • % Daily Value *
  • Total Fat 20.8g 32%
    • Saturated Fat 9.5g 48%
  • Cholesterol 40mg 14%
  • Sodium 1316mg 55%
  • Potassium 454mg 13%
  • Total Carbohydrate 48.5g 17%
    • Dietary Fiber 3.7g 15%
    • Sugars 3.8g
  • Protein 27.9g 56%

  • Calcium 42%
  • Iron 12%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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