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Risotto Primavera

Try a twist on pasta primavera with our creamy, comforting risotto packed with fresh veggies and nutty Parmesan. Risotto takes a little extra time (and patience), but it’s worth every minute!

Servings: 4
Total Time: 55m
Prep Time: 10m
Cooking Time: 45m
Risotto Primavera


  • 4 cups low-sodium chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1/2 pound asparagus spears, trimmed
  • 1 pound cremini or white mushrooms, sliced
  • 1 red bell pepper, seeded and sliced
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot or 1/2 white onion, diced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup freshly grated Parmesan cheese, plus extra for sprinkling
  • 2 tablespoons fresh lemon juice
  • 2 to 3 teaspoons lemon zest
  • Handful fresh thyme sprigs

Preparation Instructions

  1. Heat the broth—Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce heat to low and cover to keep warm.
  2. Sauté the veggies—Heat 2 tablespoons olive oil in a sauté pan or deep skillet over medium high heat. Add asparagus, mushrooms, and bell pepper and season with salt and pepper. Cook, stirring constantly, until veggies begin to soften—about 4 to 5 minutes. Remove from pan and set aside.
  3. Start the risotto—Heat 1 tablespoon olive oil and 1 tablespoon butter in sauté pan over medium-high heat. When butter melts, add diced shallot or onion and sauté for 2 to 4 minutes. Stir in rice and cook until rice becomes translucent at edges, about 2 minutes. Pour in wine and simmer, stirring occasionally, until absorbed—about 3 minutes.
  4. Cook the risotto—Add a ladle of broth and simmer, stirring frequently, until liquid is almost absorbed. Continue adding broth 1 ladle at a time, allowing each addition to be almost absorbed before adding the next. Continue until risotto is creamy and rice is almost al dente, about 20 to 25 minutes.
  5. Finish and serve—Add cooked veggies, 1 cup Parmesan, and lemon juice and zest, along with another ladle of broth and continue stirring until veggies are heated through, about 5 minutes. Taste and season with salt and pepper, as needed. Sprinkle top with grated Parmesan and garnish with fresh thyme sprigs.