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Risotto Primavera


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  • 1 medium carrot peeled
  • 4 tablespoons olive oil
  • 8 ounces slender asparagus spears trimmed, and cut on diagonal into 1" pieces
  • 1 medium zucchini trimmed, quartered
  • lengthwise, seeded, diagonally cut 1" pcs
  • 1 medium yellow crookneck squash trimmed, quartered
  • lengthwise, seeded, diagonally cut 1" pcs
  • 4 1/2 cups low-salt chicken broth or more if needed
  • 1 large white onion finely chopped
  • 1 3/4 cups arborio rice - (11 1/2 oz) (or medium-grain white rice)
  • 3/4 cup dry white wine
  • 8 baby carrots peeled, and tops trimmed to 1/2"
  • 1 1/3 cups freshly-grated Parmesan cheese - (4 oz)
  • 1 cup frozen peas thawed
  • 1/4 cup butter - (1/2 stick) cut 1" pieces
  • 1/2 cup thinly-sliced fresh basil leaves
  • 1/4 cup pine nuts toasted
  • Additional freshly-grated Parmesan cheese


Servings 6


Step 1

Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.

Bring broth to simmer in medium saucepan over low heat. Cover and keep warm.

Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes.

Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes.

Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.

Transfer risotto to large shallow bowl. Sprinkle with pine nuts. Serve, passing additional cheese separately.

This recipe yields 6 to 8 first-course servings.

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