Risotto primavera

Spring is here, and what better way to enjoy more colorful, bright-tasting seasonal vegetables than this flavorful Risotto Primavera!

In my parents’ home growing up we had CTR nights. In the Mormon vernacular, CTR means to choose the right, which I’m sure my parents hoped we would do. But on CTR nights at our house it stood for Clean The Refrigerator. You might know it as leftovers night. I’ve never been a big fan … Risotto Primavera With Shrimp Read More »

Risotto primavera is a classic Italian dish, using any seasonal spring veg. Here we’ve chosen asparagus, broad beans and spring onions, adding a fresh herby hit to finish off the dish. The onion, celery and carrot trinity are known in Italian as ‘soffritto’ (literally, ‘slow-fried’); they give a good flavour base to any risotto, soup or stew. The two minute wait at the end, stirring in butter and cheese to finish is known as the ‘mantecura’; it adds the final creamy touch to the dish.

Cooking Channel serves up this Risotto Primavera recipe plus many other recipes at CookingChannelTV.com

A light but creamy vegan risotto for Spring, with onion, carrot and asparagus.

This Vegan Risotto Primavera recipe is packed full of healthy seasonal spring vegetables. A light and tasty vegan and gluten-free dinner.

Risotto Primavera is a satisfying recipe that features a traditional “stand-and-stir” style of risotto complemented by a delicious blend of crisp-tender sautéed vegetables. A mix of onion, peas, carrots, asparagus, yellow squash, and zucchini adds an appealing pop of color, texture, and flavor to the delicious base of creamy risotto.

This is a fairly low-maintenance set of directions, as risotto recipes go.

Asparagus Lemon Risotto - Wonderful fresh flavors of asparagus and lemon in a creamy, cheesy risotto. Delicious!