Risotto Primavera

🕒 Prep: 10 min
🔥 Cook: 18 min
🍽 Serves: 4
★★★★★
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This Risotto Primavera is a vibrant and delicious dish that's sure to brighten up any mealtime. With fresh asparagus and peas giving it a pop of color and taste, and a creamy texture that’s hard to resist, it’s a springtime favorite you can enjoy all year round — all made easily in the microwave!

Ingredients for Risotto Primavera

Arborio rice is the star of this dish, known for its creamy texture when cooked. The vegetable broth adds depth and flavor without the need for meat-based stocks. A splash of white wine gives it a delightful zing and helps in deglazing the rice. Peas and asparagus not only bring a burst of color but also freshness and a slight crunch. Parmesan cheese provides a savory, umami punch that ties everything together. The olive oil helps sauté the onion and garlic, the aromatic base that builds the flavor from the start, while salt and pepper allow you to season the dish to your liking.

Tips & Tricks

  • Use freshly grated Parmesan for the best flavor — pre-grated cheese can sometimes be less flavorful.
  • If you prefer a more pronounced wine flavor, add a little more towards the end of cooking.
  • Feel free to substitute with other seasonal vegetables like zucchini or bell peppers.

Serving Suggestions

This risotto pairs beautifully with a simple green salad dressed in a light vinaigrette. A glass of the same white wine used in the dish will complement its flavors nicely. For a heartier meal, serve alongside grilled chicken or fish.

Frequently Asked Questions

Can I use a different type of rice?
It's best to use arborio rice because of its high starch content, which gives risotto its signature creamy texture. Other types of rice might not yield the same results.
Can I make this dish vegan?
Absolutely! Simply omit the Parmesan cheese or replace it with a vegan cheese alternative.
How do I store leftovers?
Store any leftover risotto in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, adding a splash of broth or water to restore its creamy consistency.

Risotto Primavera Recipe Walkthrough

Start by grabbing a microwave-safe bowl. Add in the olive oil, diced onion, and minced garlic. Pop the bowl into the microwave and cook on high for 2 minutes until the onions become translucent and fragrant. This step ensures the base flavors are well developed.

Next, toss in the arborio rice. Give it a good stir to coat every grain with oil, which helps in even cooking. Microwave this mixture for another 2 minutes — this will start to toast the rice, enhancing its flavor.

Pour in the white wine and return the bowl to the microwave for 1 minute. This step helps the alcohol to evaporate, leaving behind a concentrated flavor that blends beautifully with the rice.

Now, add the vegetable broth and stir well. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 10 minutes. This is where the magic happens — the rice absorbs the broth, becoming creamy and luscious.

Carefully remove the bowl from the microwave (it’ll be hot!). Stir the risotto, then mix in the peas and asparagus. Cover again and microwave for an additional 5 minutes, ensuring the rice is tender and the veggies are perfectly cooked through.

Finally, stir in the grated Parmesan cheese and season with salt and pepper to taste. Let the risotto sit for 2 minutes to thicken up before serving. Enjoy that creamy goodness with every bite!

Why You'll Love This Recipe

  • Quick and easy to prepare with minimal cleanup.
  • Packed with fresh veggies and flavors.
  • Made in the microwave — perfect for busy nights.
  • Creamy, comforting, and satisfying.

Ingredients

1 cup arborio rice
2 cups vegetable broth
1/4 cup white wine
1/2 cup peas
1/2 cup asparagus, chopped
1/4 cup grated Parmesan cheese
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
Salt and pepper to taste

Step-by-step Instructions

1. In a microwave-safe bowl, combine the olive oil, diced onion, and minced garlic. Microwave on high for 2 minutes until the onion is translucent.
2. Add the arborio rice to the bowl and stir to coat the grains in the oil. Microwave for another 2 minutes.
3. Pour in the white wine and microwave for 1 minute to allow the alcohol to evaporate.
4. Add the vegetable broth and stir well. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam. Microwave on high for 10 minutes.
5. Remove the bowl from the microwave carefully, stir the risotto, and add the peas and asparagus. Cover and microwave for an additional 5 minutes until the rice is tender and the vegetables are cooked through.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let the risotto sit for 2 minutes to thicken before serving.

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