Risotto alla Primavera

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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Risotto alla Primavera is a vibrant celebration of the season, bringing together the delicate flavours of fresh spring vegetables in one comforting bowl. This vegetarian main course relies on the classic Italian technique of slowly adding warm stock to arborio rice, creating a beautifully creamy texture without the need for heavy cream. The combination of tender asparagus, sweet garden peas and subtle leeks makes it a sophisticated yet simple choice for a midweek treat or a relaxed weekend lunch with friends.

Using high-quality Parmesan and a crisp dry white wine adds a wonderful depth to this bright, herb-flecked dish. Whether you choose freshly shelled peas or convenient frozen ones, the result is a wholesome and healthy meal that feels truly indulgent. Serve your homemade risotto with an extra grating of cheese and perhaps a glass of the remaining wine for a complete seasonal experience.

Ingredients for Risotto alla Primavera

1550ml (about) vegetable broth
3 tablespoons unsalted butter, divided
1 matsked extra jungfruolivolja
30g onion, chopped
1 medium leek (white part only), sliced crosswise into thin rings
2 stalks green garlic, chopped, or 1 garlic clove, minced
375g arborio rice or carnaroli rice
120 ml torrt vitt vin
240ml 1-inch pieces thin asparagus
240ml freshly shelled small peas or petite frozen peas (about 110g )
1/4 cup chopped fresh Italian parsley
3/4 cup freshly grated Parmesan cheese, plus additional for serving

How to make Risotto alla Primavera

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in centre, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 240ml at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 170g cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

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