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Risotto Primavera

17/11/2023

Risotto Primavera is a dish rich in vegetables and fresh flavors, typical of the rebirth season. Here’s how to prepare it:

Ingredients

  • 320 g of Carnaroli or Arborio rice
  • 1 liter of vegetable broth
  • 150 g of fresh or frozen peas
  • 1 medium zucchini
  • 1 carrot
  • 100 g of fresh or frozen broad beans
  • 100 g of asparagus
  • 1/2 small white onion
  • 50 g of butter
  • 50 g of grated Parmesan cheese
  • A bunch of chopped parsley
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Begin by cleaning and cutting the vegetables: peel and dice the carrot into small cubes, slice the zucchini into rings or cubes, remove the ends of the asparagus and cut them into pieces, shell the broad beans and possibly peel them if they are large.
  2. Prepare the vegetable broth and keep it warm over very low heat.
  3. In a wide saucepan, lightly fry the finely chopped onion in a drizzle of extra virgin olive oil until it becomes translucent.
  4. Add the rice and toast it for a couple of minutes until the grains become shiny.
  5. Start adding the hot broth one ladle at a time, waiting for it to be absorbed before adding the next.
  6. After about 10 minutes of cooking the rice, add the vegetables starting with those that require more time (carrots, broad beans) and after 5 minutes join zucchini, asparagus, and peas.
  7. Continue cooking the risotto, adding broth when necessary, until the rice and vegetables are cooked but still al dente.
  8. Once ready, turn off the heat and cream the risotto with butter and Parmesan, adjusting salt and pepper.
  9. Let the risotto rest for a couple of minutes, then garnish with chopped parsley and serve hot.

Curiosity

The term “primavera” refers not only to the season but also to the freshness and variety of the vegetables used, evoking the explosion of colors and flavors that characterize this time of the year. Moreover, the final step of creaming the risotto with butter and Parmesan is essential for the success of the dish, giving it an irresistibly creamy texture.

If you want to add an even more Italian touch and make the dish even more spring-like, you can decorate the plate with edible flowers, such as violets or borage flowers, which not only are edible but will also add a touch of elegance and color.

Risotto Primavera