Risotto Primavera

This Risotto Primavera is a celebration of fresh spring produce, featuring tender artichoke hearts, crisp asparagus, and sweet peas folded into creamy Arborio rice. The dish balances the earthy richness of Parmesan cheese with the bright, zesty notes of lemon and fresh herbs. It offers a luxurious yet comforting texture, perfect for a special weeknight dinner or a light lunch. The slow simmering process ensures the rice absorbs the flavorful chicken stock, resulting in a dish that is both hearty and elegant. Serve it warm to enjoy the full spectrum of flavors.

Cooking Method: Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 450

Description

This Risotto Primavera is a celebration of fresh spring produce, featuring tender artichoke hearts, crisp asparagus, and sweet peas folded into creamy Arborio rice. The dish balances the earthy richness of Parmesan cheese with the bright, zesty notes of lemon and fresh herbs. It offers a luxurious yet comforting texture, perfect for a special weeknight dinner or a light lunch. The slow simmering process ensures the rice absorbs the flavorful chicken stock, resulting in a dish that is both hearty and elegant. Serve it warm to enjoy the full spectrum of flavors.

Directions

1
Bring chicken stock to a simmer in a medium saucepan.
2
Reduce heat to low, cover, and keep warm.
3
Heat olive oil in a large heavy saucepan over medium heat.
4
Add onion and celery and sauté for 3 minutes until softened.
5
Add Arborio rice and stir for about 30 seconds to coat in oil.
6
Add green beans, tomatoes, and carrot; sauté for 10 minutes, adding a bit of stock if it becomes too dry.
7
Add 1/2 cup of warm stock to the rice, reduce heat, and simmer until liquid is absorbed, stirring frequently.
8
Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next.
9
About halfway through the process, when a little more than half the stock has been used, add artichokes, asparagus, and peas.
10
Continue adding stock in the same manner until rice is tender but still slightly firm to the bite (al dente).
11
Remove from heat.
12
Season with salt and pepper to taste.
13
Stir in butter and grated Parmesan cheese until creamy.
14
Squeeze in the juice from the half lemon and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 8g40%
Cholesterol 35mg12%
Sodium 650mg28%
Total Carbohydrate 55g19%
Dietary Fiber 4g16%
Sugars 5g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: risotto, primavera, italian, vegetables, spring, asparagus, peas, artichoke, rice, parmesan, lemon, chicken stock, comfort food, vegetarian option, dinner, easy, creamy, healthy, gluten-free

Read it online: https://www.chefs-mate.com/recipe/risotto-primavera-1/