Risotto Primavera is a fresh and creamy rice dish filled with colorful vegetables. “Primavera” means “spring” in Italian, so this dish is all about fresh, light flavors. It’s made with Arborio rice, which becomes soft and creamy when cooked slowly with broth.
Then, tender veggies like carrots, peas, and zucchini are mixed in. A bit of Parmesan cheese adds richness. This dish is easy to make and feels fancy, but it’s perfect for a weeknight dinner or a weekend meal. It’s a great way to enjoy healthy veggies in a warm, comforting bowl of food.
Why This Recipe Works
This recipe works because Arborio rice makes the risotto creamy without needing any cream. The broth is added slowly, and the rice soaks it up while releasing starch, which gives the dish its soft and rich texture. Adding the vegetables near the end keeps them bright and tender, not mushy, so you get both creamy rice and a light, fresh feel.
It’s also a great way to eat more veggies while still enjoying a cozy, satisfying meal. You can use whatever fresh vegetables you have, and it pairs well with grilled chicken, fish, or even just a green salad. It’s colorful, tasty, and easy to make in one pan.
Ingredients
Arborio Rice – A creamy, short-grain rice perfect for risotto. You can use Carnaroli rice if you have it.
Zucchini – Adds light texture and mild flavor. Yellow squash or asparagus can be used instead.
Carrots – Add color and sweetness. You can use bell peppers or peas as a substitute.
Vegetable Broth – Used to cook the rice slowly and add flavor. Chicken broth is a good non-vegetarian option.
Parmesan Cheese – Adds creaminess and saltiness. Use vegan Parmesan or nutritional yeast for a dairy-free version.
Tips
- Dice the vegetables small so they cook evenly with the rice.
- Use warm broth to keep the cooking smooth and even.
- Stir often to release starch and keep the risotto creamy.
- Add veggies near the end so they stay bright and slightly crisp.
- Top with fresh herbs like basil, parsley, or chives for added flavor.
How to Serve
Risotto Primavera is a colorful, creamy dish full of fresh vegetables. It’s perfect for spring or summer when you want something comforting but light. The creamy rice pairs beautifully with tender-crisp veggies, making it a satisfying vegetarian main or a tasty side dish.
- As a Main Dish – Serve it with a sprinkle of fresh herbs and a squeeze of lemon.
- With Grilled Chicken or Shrimp – Add protein for a complete meal.
- Alongside a Salad – A green salad with vinaigrette makes a fresh, balanced plate.
Similar Recipes
Risotto Primavera
Ingredients
- 1 cup Arborio rice
- 1 small zucchini diced
- 1 carrot peeled and diced
- ½ cup green peas fresh or frozen
- 1 small onion chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth kept warm
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon butter optional
- Fresh herbs for garnish optional
Instructions
- Heat olive oil in a pan and cook onion until soft, about 3 minutes.
- Add Arborio rice and stir for 1–2 minutes.
- Add broth one ladle at a time, stirring often and letting it absorb before adding more.
- After about 15 minutes, stir in zucchini, carrots, and peas.
- Keep adding broth and stirring until rice is tender and creamy (25–30 minutes total).
- Stir in Parmesan cheese, butter (if using), salt, and pepper.
- Serve hot, garnished with herbs if desired.
Nutrition
Notes
• Use warm broth to keep the cooking smooth and even.
• Stir often to release starch and keep the risotto creamy.
• Add veggies near the end so they stay bright and slightly crisp.
• Top with fresh herbs like bas, parsleily, or chives for added flavor.
It’s a great way to enjoy healthy veggies in a warm, comforting bowl of food.