Risotto alla Primavera

Course Appetizer, Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 8 cups seasoned vegetable or chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 leek or spring onion cut in rounds
  • 2 cups Arborio, Carnaroli or Vialone Nano rice
  • 1 cup white wine or dry vermouth
  • 1 medium zucchini diced in ¼-inch pieces (1-1/2 cups)
  • 8 asparagus spears cut in ½-inch pieces (1-1/4 cups)
  • 1 cup fresh or frozen peas or edamame thawed
  • 2 tablespoons unsalted butter cut in small pieces
  • 2 cups grated Parmigiano Reggiano or Grana Padano cheese
  • ½ cup snipped flat-leaf parsley, basil or mint leaves


  1. Pour broth into a medium saucepan and bring to a simmer.
  2. Heat olive oil over medium heat in a large, heavy-bottomed saucepan or skillet. Saute leek until translucent but not browned.

  3. Add rice and cook over medium heat, stirring, until grains look translucent and smell toasty. Add wine and let sizzle, stirring, until almost evaporated. Add enough warm broth to barely cover rice, about 1 cup. Stir gently until most of the liquid has evaporated. 

  4. Stir in zucchini, asparagus and peas. Continue covering mixture with broth and stirring until rice is tender but firm. Stir in a final dose of broth (you may not need it all), turn off heat and let stand for 5 minutes.

  5. Gently but thoroughly stir in butter, half the cheese and parsley. Serve immediately, passing remaining cheese at the table.