This Risotto Primavera is everything you want in a fresh, spring-inspired dinner. Creamy risotto rice meets bright seasonal vegetables like green asparagus, zucchini, cherry tomatoes, and sweet peas, finished with lemon zest, fresh basil, and a generous sprinkle of Parmesan. This vibrant spring vegetable risotto is comforting, healthy, flavourful, and surprisingly easy to make — perfect for a cozy night in or an effortless dinner with friends.
Ingredients for Risotto Primavera – Fresh and Flavourful
Here’s a quick overview of what you’ll need to make this delicious spring vegetable risotto:
- Arborio or Carnaroli rice – The key to that creamy risotto texture.
- Asparagus, zucchini, cherry tomatoes, peas – Use fresh spring veggies; frozen peas work too!
- Onion, garlic, lemon zest and juice – Bright, aromatic flavour.
- Dry white wine & warm broth – For depth and slow, creamy absorption.
- Parmesan cheese & fresh basil – For that perfect Italian finish.
Vegetable Risotto Tips:
- If using frozen peas, add them at the end to keep their vibrant color and crispness.
- To make this dish fully vegetarian, use vegetable broth instead of chicken broth, and be sure to choose a vegetarian-friendly Parmesan—many traditional versions contain animal rennet, so look for one labeled suitable for vegetarians.
How to Make Risotto Primavera – Easy Steps
The Risotto Primavera is a simple risotto recipe that is prepared in just one pot or deep skillet. If you follow these steps, nothing can go wrong.
Start with a flavourful base: Gently cook the onion and garlic in a mix of olive oil and butter until soft and fragrant. Stir in the risotto rice and let it toast just until the edges start to look slightly translucent.
Build the risotto: Pour in a splash of white wine and let it cook off, then slowly add warm broth a little at a time, stirring often. Toward the end, stir in your spring veggies, lemon zest, and a squeeze of lemon juice for brightness.
Bring it all together: Fold in Parmesan and fresh basil, then adjust the consistency with a little hot water if needed. Taste and season, and you’re ready to serve.
Get the exact ingredient quantities in the printable recipe card below.
Vegetable Variations for Risotto Primavera
Risotto Primavera is all about celebrating tasty seasonal vegetables, and there’s more than one delicious way to do it. Here are a few great variations:
- Classic Spring Mix: Asparagus, zucchini, peas, and cherry tomatoes are a timeless combo.
- Green Goddess Style: Blend peas, spinach, and mint into a bright green risotto base.
- Rustic Root Veggies: Diced carrots and celery add earthy sweetness and texture.
- Herby Artichoke Vibes: Toss in artichoke hearts and extra herbs like parsley.
- Sauté First: Cook your vegetables separately for a caramelised flavour.
This dish is super flexible, so feel free to mix in your favourites depending on what’s in season or what you’ve got on hand.
Why You’ll Love This Spring Vegetable Risotto
- Loaded with seasonal veggies: It’s a colourful way to use up spring produce.
- Creamy and comforting: Without needing cream – the rice does all the magic.
- Perfect for a vegetarian meal (or with chicken on the side): Flexible and filling.
- Kid-friendly and meal prep-friendly: Reheats beautifully for next-day lunches.
- Elegant enough for entertaining: Yet simple enough for any night of the week.
More risotto recipes to try if you loved this one:
- A cozy and bright Lemon Leek Risotto
- Delicately aromatic Fennel Risotto
- A simple and savory Tomato Risotto
- Earthy and nourishing Spinach Risotto
Each one brings its own flavor twist, perfect for risotto lovers looking to explore more seasonal variations.
Risotto Primavera (Spring Vegetable Risotto)
Ingredients
For the Risotto:
- 1 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups risotto rice (Arborio or Carnaroli) (300 g)
- 1/2 cup dry white wine (125 ml)
- 4 cups chicken or vegetable broth, kept warm (1 litre)
- 1/2 to 1 cup hot water, optional as needed (125-250 ml)
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- 1 tablespoon freshly squeezed lemon juice, or to taste
- 150 g zucchini, diced (1 small or half a large),
- 130 g fresh or thawed frozen peas (1 cup)
- 150 g asparagus, trimmed trimmed and cut into 2.5 cm pieces (6-7 stalks)
- 200 g cherry or mini roma tomatoes, halved
- 1/4 cup grated Parmesan cheese (25 g)
- sea salt and pepper, to taste
- handful basil, slivered
For the Toppings (optional):
- Additional fresh basil or micro greens
- Additional grated Parmesan cheese
Method
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Sauté Aromatics: In a large saucepan, heat the olive oil and butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute.
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Toast the Rice: Add the Arborio rice to the pan with the onion and garlic. Stir to coat the rice with the oil and butter, and cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
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Deglaze with Wine: Pour in the wine and stir constantly until it's nearly absorbed.
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Add Broth Gradually: Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes.
In the last 5 minutes of cooking, add the zucchini, peas, asparagus, tomatoes, lemon juice, and lemon zest. If using thawed peas, add them closer to the end to keep their crispness.
Add hot water as needed to adjust the consistency.
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Finish & Serve: Stir in Parmesan and fresh basil. Season with salt and pepper to taste. Serve immediately, topped with extra Parmesan and fresh basil or microgreens. Enjoy!
Notes
- Feel free to trade out peas for a generous handful fresh snow peas, cut in half at a diagonal.
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