Risotto Primavera Recipe

Name: Risotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups vegetable stock; 1 tablespoon olive oil; 1 teaspoon herbes de provence; 1 onion, diced; 1 carrot, peeled and diced; 2 zucchini, diced; 5 12 ounces arborio rice; 2 ounces frozen peas; 4 scallions, chopped; 2 ounces parmesan cheese, very finely grated

Servings: persons

2 ½ cups vegetable stock
1 tablespoon olive oil
1 teaspoon herbes de provence
1 onion, diced
1 carrot, peeled and diced
2 zucchini, diced
5 12 ounces arborio rice
2 ounces frozen peas
4 scallions, chopped
2 ounces parmesan cheese, very finely grated

1
Bring the stock to a boil in a pan, then turn down to a low simmer.
2
Heat 1 tbsp olive oil in a wide, shallow pan, add the onion, carrot and zucchini and season with salt, pepper and the herbs.
3
Cook for 3 minutes, then add the arborio rice and cook for another couple of minutes.
4
Add a ladleful of stock and stir until almost absorbed.
5
Continue until you have used nearly all the stock and the rice is tender with a bite.
6
About 5 minutes before finishing, add the peas, scallions and parmesan to the pan and mix together.
7
Serve with extra parmesan if liked.

593

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 ½ cups vegetable stock, 1 tablespoon olive oil, 1 teaspoon herbes de provence, 1 onion, diced, and more.

Yes, Risotto Primavera falls under the Vegetarian 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.

Risotto Primavera

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