Vegetable Risotto, risotto primavera

It’s summer time in England and this often shows on our plates too. In the summer we fancy more colourful dishes, more fruit and vegetables and lighter meals.

After a very rainy May and so far June, it seems that we are beginning slowly to get a bit of warmth and some sunshine! I love to sit in the garden with the children and just feel the sun on my face.

It gives an instant boost to your mood so does eating a nice meal though!

To make this dish you can just use whatever vegetables you have in your fridge and as it is a light dish it is perfect for the summer.

  • Prep Time : 30 minutes
  • Cook Time : 20 minutes


  • arborio rice – 200 g
  • courgette – 1
  • carrot – 1
  • onion – 1
  • yellow pepper – 1/2
  • red pepper – 1/2
  • peas – 2 spoons
  • asparagus – 3
  • salt and pepper
  • vegetable stock – 1
  • olive oil
  • Parmesan
  • butter – a knob


Chop the onion finely and stir fry it with a spoon of olive oil until translucent.
Add all the vegetables chopped into small pieces, salt and pepper and stir fry them for 5 minutes. Add the rice and keep stirring for another 3 minutes.
Add the stock and some hot water, just enough to cover it up. Cook for 10-12 minutes until the rice is cooked. Keep topping it up with hot water as it dries out.
When cooked, take it away from the source of heat and add the butter. Stir it all well in.
Serve immediately with a dust of grated Parmesan cheese.

33 thoughts on “Vegetable Risotto, risotto primavera

  1. This looks a lot more summery then the risotto I have over at my blog, I promise the moment the sun comes out I will give yours a try, its looks so fresh and delicious!!


  2. that looks yummy ; )if i don't like asparagus… what would you suggest would be a good replacement? or should i just eat the asparagus anyways?


  3. It could be that you don't add enough water so it gets a bit dry. Adding a knob of butter at the end also helps giving a risotto a silky texture.Risotto also needs to be eaten straight away and it will be dry and sticky otherwise. X


  4. Il paone visto dal vivo è davvero spettacolare, soprattutto quando fa la ruota e poi … secondo me il loro verso assomiglia a quello di un gatto.Molto bello il tuo riso, servito in maniera perfettabuon inizio settimana


  5. Dear Alida,As always your recipes are so inviting, especially when they are so nice and colorful :)I love the peacock, it is so beautiful. Thanks for sharing the picture with us.Hugs


  6. Questo risotto e' veramente un esplosione di colori 🙂 ma e' anche molto buono! Che bellezza il pavone:-) baci


  7. I can never get this risotto right. Tried it couple of times but nope. I think Italians make it the best. There is a big difference when the Italian chef in the Italian restaurant (which we go) makes it and when the local chef makes it. I can say it at once.


  8. I do like your risotto's, they look so fresh and colourful. After seeing your asparagus one, I bought some asparagus and was all set to make it only to find I didn't have any arborio rice – I made asparagus pasta instead. Next year!


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