10 risotto primavera recipes, like an ode to spring

To celebrate spring, what's better than risotto primavera?

Every season has its own risotto. If during the fall and winter we enjoyed mushroom risottos, the arrival of sunny days and the return of spring vegetables make us want risotto primavera.

What is risotto primavera?

“Primatavara” in Italian means “spring”. Risotto primavera is therefore a spring risotto, made with seasonal products. A family dish par excellence, its creation does not differ from traditional risotto, except for the garnish which gives pride of place to green vegetables.

What to put in my spring risotto?

Rice

So far, no surprise, rice is the main ingredient in risotto. We also take care to choose a suitable variety, such as Carnaroli. Rich in starch, it has a great capacity to absorb liquids and takes on a creamy texture when cooked. In Italy, it is even nicknamed “the king of rice”.
For a change, however, you can replace it with small pasta or cereals such as shellfish, barley and small spelt.

Seasonal vegetables

Who says spring risotto, says seasonal vegetables. In risotto primavera, it is therefore the spring vegetables that take precedence. Asparagus, beans, peas, zucchini… We want endless greens. Of course, we also admit other colors, such as the red of the tomato, or the orange of the carrot. As long as the seasons are respected, there is no objection!
Finally, don't forget to include a protein source like chicken, shrimp or chickpeas (vegetarian version), for a complete meal.

Cheese

The other essential ingredient in risotto is cheese, of course. Added at the last moment, once the pan is removed from the heat, we give it time to melt and bring its creaminess to the dish.
As for the type of cheese used, it all depends on your tastes. Traditionally, risotto includes Grana Padano, but there's nothing stopping you from choosing another variety, such as Pecorino, Parmesan or Comté. Also, you can bet on fresh goat cheese, which goes particularly well with peas and asparagus.