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Gemüserisotto (Risotto Primavera) Rezept mit grüner Spargel, Zucchini, Erbsen und Tomatp

Risotto Primavera (Spring Vegetable Risotto)

This creamy Risotto Primavera is loaded with fresh spring vegetables like green asparagus, peas, zucchini, and cherry tomatoes. A bright, flavourful, and easy vegetable risotto perfect for weeknight dinners.
Course Main Dish
Category Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 456 kcal
Autor Elle

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

  1. 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.

  2. 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.

  3. Deglaze with Wine: Pour in the wine and stir constantly until it's nearly absorbed.

  4. 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.

  5. 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!

Rezept Video

Notes

  • Feel free to trade out peas for a generous handful fresh snow peas, cut in half at a diagonal.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.