Risotto Primavera Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm on low heat while you prepare the risotto.

2. 2

   Sauté Vegetables

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

3. 3

   Cook the Rice

   Add the Arborio rice to the skillet, stirring for 1-2 minutes until the rice is coated and slightly toasted.

4. 4

   Add Tomatoes

   Stir in the diced San Marzano tomatoes and cook for another 2 minutes.

5. 5

   Incorporate Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth.

6. 6

   Add Seasonal Vegetables

   After about 15 minutes of cooking, add the diced zucchini, bell pepper, asparagus, and peas. Continue to add broth and stir until the rice is creamy and al dente, about 5-10 more minutes.

7. 7

   Finish with Cheese

   Once the rice is cooked to your liking, remove from heat. Stir in the grated Parmesan cheese, salt, black pepper, and fresh basil.

8. 8

   Serve

   Plate the Risotto Primavera warm, garnished with extra Parmesan cheese and basil if desired.