There’s something magical about a bowl of risotto that’s creamy, rich, and filled with vibrant vegetables. Risotto Primavera is like capturing spring in a dish—bright asparagus, sweet peas, tender zucchini, and juicy cherry tomatoes all folded into perfectly cooked Arborio rice. The flavor is luxurious yet light, making it one of those healthy comfort food recipes you’ll crave again and again. It’s versatile enough for quick family meals on a Tuesday night, yet elegant enough to impress at a weekend dinner party.
If you’ve been looking for budget-friendly recipes that still feel special, this is it. You don’t need complicated ingredients or hours in the kitchen—just patience, good broth, and a few fresh vegetables. The best part? It’s easy to adapt to whatever’s in season, which means you can enjoy this high macro meal year-round.
Why You’ll Love This Recipe
This dish checks so many boxes for both flavor and practicality. It’s creamy without being heavy, thanks to the natural starches in the rice and just enough butter and Parmesan to make it indulgent. The vegetables keep it light and colorful, and every bite is a mix of savory, sweet, and fresh.
It’s also a great choice if you’re focusing on healthy meal plans for two or low calorie high nutrition meals. The portion control is easy, the ingredients are wholesome, and the whole process feels like cooking therapy—slowly stirring and watching the dish transform into something beautiful.
What Makes This Recipe Special?
Risotto has a reputation for being fussy, but this version proves that you can make a restaurant-quality dish at home without stress. You don’t have to stir constantly—just enough to coax out that creamy texture. The vegetables are added in stages so they’re cooked perfectly, staying bright and crisp instead of mushy.
You can also adapt this recipe for no prep healthy lunches or even best meal prep healthy options by making a batch and reheating with a splash of broth. It’s a comforting dish that still works beautifully in a low calorie meal plan.
Ingredients
- 1 cup Arborio rice (or Carnaroli/Vialone Nano for extra creaminess)
- 4 cups vegetable broth (or chicken broth for extra richness)
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved (optional)
- 1 small carrot, diced
- 1 small shallot, minced (or onion)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ cup non-alcoholic white cooking wine or extra broth
- ½ cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley, basil, or mint
How to Make It Step-by-Step
- Warm the broth: In a saucepan, bring your broth to a simmer over low heat. Keeping it warm ensures even cooking and helps maintain the right texture.
- Start the base: In a large skillet or wide pan, heat the olive oil over medium heat. Add shallot and garlic; cook until softened and fragrant, about 2 minutes.
- Toast the rice: Stir in the Arborio rice and cook for 1–2 minutes until the edges turn translucent—this step enhances flavor and helps the grains hold their shape.
- Deglaze: Pour in the non-alcoholic wine or extra broth, stirring until it’s almost completely absorbed.
- Add broth gradually: Begin adding the warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more.
- Add veggies in stages: After 10 minutes, stir in the carrots and zucchini. Continue adding broth as needed.
- Finish the vegetables: About 5 minutes before the rice is done, add asparagus, peas, and cherry tomatoes (if using). Cook until tender but still vibrant.
- Enrich the risotto: Remove from heat and stir in butter and Parmesan until melted and creamy. Season with salt and pepper.
- Serve immediately: Garnish with fresh herbs and an extra sprinkle of Parmesan.
Tips for Best Results
- Use a wide, shallow pan so the rice cooks evenly.
- Stir often, but not obsessively—every 30–45 seconds is plenty.
- Taste the rice toward the end; it should be al dente, not mushy.
- Always season in layers—broth, vegetables, and final dish.
Ingredient Substitutions & Variations
- Cheese: Try Pecorino Romano for a sharper flavor.
- Vegetables: Swap in spinach, mushrooms, or bell peppers depending on the season.
- Protein boost: Add diced halal chicken or shrimp for a high protein meal that’s still low fat meal delivery friendly.
- Vegan: Use plant-based butter and vegan Parmesan alternatives.
Serving Suggestions
This risotto is a star on its own, but it also pairs beautifully with:
- A light green salad with lemon vinaigrette for healthy eating for two
- Grilled halal chicken for a high protein high carb low fat meal
- Steamed vegetables for a low calorie high nutrition meal
- Crusty bread for soaking up every creamy bite
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Sparkling water with citrus, herbal iced tea, or fresh lemonade
- Sides: Roasted asparagus, garlic green beans, or a quinoa salad
- Special occasions: Serve alongside best dinner prep meals like roasted salmon or a veggie platter
How to Store and Reheat Leftovers
- Store in an airtight container in the fridge for up to 5 days.
- Reheat gently on the stovetop or in the microwave with a splash of broth or water to restore creaminess.
- Not ideal for freezing—risotto tends to lose its texture—but fine if used in stuffed peppers or fritters later.
Make-Ahead and Freezer Tips
- Prep your vegetables and warm your broth ahead of time to save 10–15 minutes during cooking.
- Cook risotto up to 80% done, then finish just before serving for fresh texture.
- While freezing isn’t recommended for eating as-is, frozen portions can work well in baked dishes.
Common Mistakes to Avoid
- Adding too much broth at once—risotto needs gradual absorption.
- Letting the vegetables overcook—add them late for bright color and texture.
- Skipping the toasting step for the rice—it’s key for flavor.
- Using cold broth—it shocks the rice and slows cooking.
Frequently Asked Questions (FAQ)
- Can I skip the wine? Yes, just replace with extra broth.
- Do I need to stir constantly? No—frequent stirring is enough.
- Can I make it vegan? Yes, use plant-based butter and cheese.
- When should I add vegetables? Toward the end, so they stay vibrant.
- Can I use frozen vegetables? Absolutely—just thaw and drain first.
- What’s the best rice? Arborio, Carnaroli, or Vialone Nano.
- Can I reheat risotto? Yes—with broth to bring back creaminess.
- Is it gluten-free? Yes, as long as your broth and add-ins are gluten-free.
- Can I make it high-protein? Yes—add halal chicken, shrimp, or chickpeas.
- What’s the texture goal? Creamy, with rice that’s tender but slightly firm.
Cooking Tools You’ll Need
- Large skillet or wide saucepan
- Medium saucepan for broth
- Ladle
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Risotto Primavera
Ingredients
- 4 cups vegetable broth (keep warm on stove)
- 2 tbsp olive oil
- 1 small shallot, minced (or 1/2 small onion)
- 2 cloves garlic, minced
- 1 cup Arborio rice (or Carnaroli/Vialone Nano)
- 1/2 cup non-alcoholic white cooking wine (optional) or extra broth
- 1 small carrot, diced
- 1 cup zucchini, diced
- 1 cup asparagus, 1-inch pieces
- 1 cup peas (fresh or frozen)
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese (plus extra to serve)
- fine sea salt, to taste
- freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (or basil/mint)
Instructions
- Bring vegetable broth to a gentle simmer in a saucepan and keep warm over low heat.
- Heat olive oil in a large skillet over medium heat. Add shallot and garlic; cook until softened and fragrant, about 2 minutes.
- Stir in Arborio rice and toast 1–2 minutes until the edges look slightly translucent.
- Deglaze with the non-alcoholic white cooking wine (or an equal splash of warm broth), stirring until mostly absorbed.
- Add warm broth one ladle at a time, stirring frequently and allowing most of the liquid to absorb before adding the next ladle.
- After about 10 minutes, stir in the diced carrot and zucchini; continue adding broth and stirring.
- About 5 minutes before the rice is done, add asparagus and peas. Cook until the rice is creamy and al dente and the vegetables are tender-crisp, 18–20 minutes total.
- Remove from heat; stir in butter and Parmesan until melted and glossy. Season to taste with salt and black pepper.
- Let rest 1–2 minutes, then garnish with chopped parsley and extra Parmesan. Serve immediately.
