Risotto alla Primavera

Spring Vegetable Risotto

This risotto depends upon the quality of the vegetables used in order to deliver the delicious, fresh, light taste which is so typical of this dish. Make sure you use tender, sweet vegetables that are packed with flavor. All the vegetables need to be chopped to about the same size as the peas.


  • 4 tablespoons unsalted butter
  • 2 plump scallions, chopped fine
  • a handful of fine green beans, trimmed
  • 3 baby carrots, roughly chopped
  • 3 young, tender zucchini, with their flowers if possible, roughly chopped
  • 3 to 4 tablespoons fresh peas, podded
  • 12 young asparagus spears
  • 3 very small florets fresh sprouting broccoli, roughly chopped
  • cups carnaroli rice
  • ¼ cup dry white wine
  • 6 cups simmering vegetable or light chicken broth
  • 3 heaping tablespoons freshly grated Grana Padano cheese
  • sea salt and freshly ground pepper


  1. Melt half the butter in a large saucepan. Add the vegetables and gently fry for about 8 to 10 minutes. Add the rice and stir to coat with the butter and vegetables.
  2. Add the wine and stir for 1 minute to evaporate the alcohol. Begin to add the hot broth one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. The rice will take 20 minutes to cook from the time you begin adding the liquid.
  3. When the rice is creamy but is still firm to the bite, remove the pan from the heat. Taste and adjust the seasoning as required, then stir in the remaining butter and the freshly grated cheese.
  4. Cover and allow to rest for 2 minutes, then stir again and transfer to a warmed platter to serve immediately.