Risotto Primavera Recipe

Name: Risotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 each lemon; 5 1/2 cups chicken broth approximately; 3 tablespoons olive oil; 1 large onions finely chopped; 1 Stalk celery cut into pieces; 1 1/2 cups arborio (short-grain) rice; 2 medium potatoes peeled and cubed; 4 ounces green beans fresh, trimmed; 3 medium tomatoes seeded, cut into pieces; 1 small carrots peeled, cut into pieces; 4 ounces asparagus trimmed; 1 1/4 cups green peas shelled, fresh, or frozen, thawed; 1 can artichoke hearts water packed, drained; 1 x salt and black pepper to taste; 1/4 cup butter unsalted, cut into pieces; 1 cup parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

1/2 each lemon
5 1/2 cups chicken broth approximately
3 tablespoons olive oil
1 large onions finely chopped
1 Stalk celery cut into pieces
1 1/2 cups arborio (short-grain) rice
2 medium potatoes peeled and cubed
4 ounces green beans fresh, trimmed
3 medium tomatoes seeded, cut into pieces
1 small carrots peeled, cut into pieces
4 ounces asparagus trimmed
1 1/4 cups green peas shelled, fresh, or frozen, thawed
1 can artichoke hearts water packed, drained
1 x salt and black pepper to taste
1/4 cup butter unsalted, cut into pieces
1 cup parmesan, parmigiano-reggiano cheese, grated grated

1
Bring chicken stock to a simmer in a medium saucepan.
2
Reduce heat to low.
3
Cover and keep warm.
4
Heat oil in large heavy saucepan over medium heat.
5
Add onion and celery and saute 3 minutes.
6
Add rice and stir about 30 seconds.
7
Add potatoes, beans, tomatoes and carrot and saute 10 minutes, adding a bit of stock if it becomes too dry.
8
Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently.
9
Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorebed before adding another.
10
Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used.
11
Continue adding stock in the same manner until rice is tender but still slightly firm to the bite.
12
Remove from heat.
13
Season with salt and pepper.
14
Stir in butter, then cheese.

1252

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 each lemon, 5 1/2 cups chicken broth approximately, 3 tablespoons olive oil, 1 large onions finely chopped, and more.

Yes, Risotto Primavera falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto Primavera

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions