Risotto Primavera
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy Arborio rice with spring vegetables including asparagus, peas, zucchini, and cherry tomatoes, finished with butter and cheese. Elegant and fresh, it showcases seasonal produce beautifully.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 7 1/2 to 8 cups hot vegetable broth (or chicken broth, homemade or store-bought)
- 1 tablespoons extra-virgin olive oil
- 3 cloves mined garlic
- 1 medium onion (chopped)
- 1 3/4 cups Arborio rice (or other short-grain Italian rice)
- 1/4 cup dry white wine
- 1 cup diced zucchini
- 1 cup frozen peas (thawed)
- 1 cup asparagus (cut into 1-inch pieces)
- 1 1/3 cup cherry (or grape tomatoes, halved)
- 1/4 teaspoon Kosher salt
- 1/4 cup chopped fresh basil
- 1 tablespoon unsalted butter (cut into pieces)
- 1/2 cup freshly grated Pecorino Romano (or Parmesan cheese, plus more for serving)
- Freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1356mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 280mg
- Calcium
- 231mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.