Risotto Primavera

🛒 Ingredients

• Arborio rice 40 g · 140 kcal
• Vegetable broth 100 g · 15 kcal
• Parmesan cheese 10 g · 39 kcal
• Dry white wine 20 g · 20 kcal
• Olive oil 7 g · 60 kcal
• Yellow onion 25 g · 10 kcal
• Garlic 2 g · 3 kcal
• Green asparagus 30 g · 6 kcal
• Green peas 25 g · 20 kcal
• Zucchini 30 g · 5 kcal
• Unsalted butter 5 g · 36 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: Trim and slice the asparagus, blanch it in boiling salted water for 2-3 minutes, then immediately transfer to an ice bath; do the same for the green peas and diced zucchini. Dice the onion and mince the garlic.
2. In a heavy-bottomed pan, heat olive oil over medium heat, then sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the Arborio rice to the pan and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent but the center remains opaque. Pour in the white wine and cook until it has fully evaporated.
4. Begin adding the hot vegetable broth, one ladleful at a time, stirring continuously. Wait for each ladleful to be almost completely absorbed by the rice before adding the next, continuing for about 15-18 minutes.
5. When the risotto is almost al dente, about 5 minutes before it's done, stir in the blanched asparagus, green peas, and zucchini. Continue cooking until the rice is perfectly creamy and al dente.
6. Remove the pan from the heat, stir in the unsalted butter and grated Parmesan cheese. Cover and let it rest for 2 minutes to achieve a perfect creamy texture (mantecatura).
7. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of fresh herbs if desired. Enjoy your authentic Risotto Primavera!