Risotto Primavera
A vibrant, creamy risotto loaded with fresh vegetables like mushrooms, zucchini, carrots, and asparagus, perfect for a hearty vegetarian main or side dish with Italian flavors.
Ingredients
- 2 (13 3/4 oz.) cans chicken broth ⓘ
- 1 cup uncooked long grain rice ⓘ
- 1/2 cup butter or margarine ⓘ
- 1/2 cup onion, finely chopped ⓘ
- 1 1/2 cups mushrooms, sliced ⓘ
- 1 cup julienned carrots ⓘ
- 1 cup julienned zucchini ⓘ
- 1 (10 oz.) package frozen cut asparagus, thawed ⓘ
- 1/2 teaspoon basil ⓘ
- 1 cup grated Parmesan cheese ⓘ
Instructions
- In a large pan, bring chicken broth to a boil over high heat. Add rice, reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- In a large skillet over medium heat, melt butter.
- Add onion and cook for 3 to 4 minutes until tender.
- Add mushrooms, carrots, and zucchini, and cook for another 3 to 4 minutes.
- Add asparagus and basil, and cook for an additional minute.
- Place cooked rice in a serving bowl.
- Stir in grated Parmesan cheese, salt, pepper, and vegetables.
- Serve hot and enjoy.
Tips & Substitutions
For a creamier risotto, consider adding a splash of white wine after sautéing the vegetables. If you prefer a vegetarian option, substitute the chicken broth with vegetable broth. You can also experiment with seasonal vegetables like bell peppers or peas for added flavor. This dish can be made ahead and reheated, similar to other Italian recipes.
Serving Suggestions
Serve Risotto Primavera as a main dish or as a side to grilled chicken or seafood. It pairs beautifully with Theresa Rose'S Chicken Marsala for a complete meal. Garnish with additional Parmesan cheese and fresh herbs like parsley for extra flavor and presentation.
Storage & Reheating
Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to the risotto to restore its creaminess, and warm it over low heat, stirring frequently.
Nutrition & Diet Analysis (per serving)
Each serving of Risotto Primavera contains roughly 1205 calories, with 20g protein, 101g carbohydrates, and 83g fat. It is an excellent source of vitamin A (255% of the Daily Value), dietary fiber (65% of the Daily Value), and potassium (45% of the Daily Value). Note that it is relatively high in sodium, at 2533mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant rice instead of long grain rice?
While instant rice can be used, it will alter the texture of the dish. Long grain rice absorbs the broth better, resulting in a creamier risotto. If using instant rice, reduce the cooking time as per the package instructions.
How can I make this dish vegan?
To make Risotto Primavera vegan, substitute butter with olive oil or a plant-based margarine and replace the chicken broth with vegetable broth. Use nutritional yeast instead of Parmesan cheese for added flavor and a cheesy taste without dairy.
What other vegetables can I add to this risotto?
Feel free to customize your risotto with your favorite vegetables. Peas, bell peppers, or spinach are excellent additions. Just be mindful of cooking times; add quicker-cooking vegetables towards the end to retain their texture and color.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).