Okay, so I know it’s completely ridiculous to post a recipe called ‘risotto primavera’ slap bang in the middle of winter, considering ‘primavera’ means spring, but I hope you’ll join me in completely ignoring that fact. If I have the ingredients for something in the fridge, I’m going to make it, seasons be damned.
If you can’t bring yourself to make a primavera dish in January, file this away until March.
‘Primavera’ usually refers to a pasta dish, but this time I decided to make risotto instead. According to Wikipedia (where I do about 98% of my research), it basically contains a load of vegetables… and that seems to be the entire definition. The exact vegetables in a primavera dish can vary, so I went for broccoli, courgette and green beans.
I know it’s generally best to eat a colourful diet, but sometimes it’s pretty satisfying to look down at your dinner plate and just see green. I feel very grown up for eating so many green vegetables. It helps that despite the standard child’s view of green vegetables, this risotto is packed with flavour from the parsley pesto, and since the vegetables are sautéed instead of boiled, they’re far from limp and overcooked. If you’re still not convinced by green veg, try it and then think again.
- 1tbsp oil
- 1 onion, diced or slices
- 3 cloves garlic, minced
- 150g courgette (one medium), halved lengthwise then sliced
- 100g green beans, cut into inch-long pieces
- 100g broccoli, cut into fairly small florets
- 175g arborio rice
- ~800ml hot vegetable stock
- 3tbsp pine nuts
- 3tbsp fresh parsley
- 4tbsp extra virgin olive oil
- Black pepper
- Heat the oil in a large pan or wok, and add all of the vegetables (onion to broccoli). Stir fry over a medium heat for around 5 minutes, until the onion is soft and the broccoli is just tender.
- Remove the vegetables from the pan, and set aside.
- Add the rice to the pan (no need to clean the pan), and after a minute or so, begin to add the hot stock a couple of ladlefuls at a time. Stirring regularly, cook the rice over a medium heat until most of the stock has been absorbed, and then add another couple of ladlefuls. Continue doing this until the rice is cooked.
- While the rice is cooking, prepare your quick parsley pesto. Add the pine nuts to a mini food processor, and blitz to form a coarse crumb. Add the parsley and olive oil, and blitz again to create your pesto.
- When the rice is just about cooked, return your vegetables to the pan, and add the parsley pesto (retain a little for drizzling over the top if desired). Season generously with black pepper.
- When the vegetables have been reheated thoroughly, serve the risotto topped with any remaining pesto, a few extra pine nuts (if you have any), and a drizzle of olive oil.
If you’re looking for more vegetarian risotto recipes, try my creamy avocado risotto:
Very delicious…love this gluten-free dish since I have Celiac disease. I added just a little aged Asiago on top-Yum!
Glad you enjoyed it Terry! :)
This risotto looks amazing! And now Spring is coming closer I will try it tonight :)
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Lori Hart recently posted…Tasty Tuesdays 47 – It’s Time to Link Up!
Risotto primavera is one of my staples. Gorgeous and so healthy :)
Rachel Cotterill recently posted…Buddha’s Delight for Chinese New Year
I Love risotto! THIS looks great!
Cindy (Vegetarian Mamma) recently posted…#glutenfreefridays #76 Share your #glutenfree #recipes! Link up! #gf #gfree
Woah Becca, that looks fantastic!
vegeTARAian recently posted…Vegan carrot and coconut loaves
I love risotto and green veggies, this looks absolutely amazing. I have bookmarked it so I can make it within the next few days. Thanks so much for sharing.
Liz @ Fitness Blondie recently posted…When you want to lose weight, but have no idea where to start
Mmmm… your photographs are making my mouth water! I just love Risotto! I just pinned to my food board; can’t wait to try the recipe! Thanks a bunch for sharing, and have a great week :o)
i love that you used rice and pesto! it is so green and beautiful!
LittleMonsterx14 recently posted…Spicy Lentils with Veggies
This looks super tasty! Hopefully it will be spring soon. Until then spring-time flavors will have to do! I’ve never tried a risotto on my man, but he likes parsley and rice so he might like it.
Natashalh recently posted…Cuban-Inspired Puerto Rican Sweet Plantain Lasagna
This looks absolutely gorgeous, whatever season you’re in! I especially like the idea of the parsley pesto, as I have a garden full of it. And I think it’s very restrained of you to offer a risotto sans cheese – have you ever tried that vegan trick of substituting brewer’s yeast flakes for Parmesan? They have a similar umami-ish flavour profile. The trick is not to think of it as a Parmesan substitute, but another, different-but-similar, flavour!
The Kitchenmaid recently posted…Random recipe: Russian Salad
Is that the same as ‘nutritional yeast’? I haven’t tried it yet but keep meaning to get some as it looks pretty good! Will definitely pick some up if I ever see it anywhere :)
Becca @ Amuse Your Bouche recently posted…Thai green curry spinach soup
Yes, I think so – it comes in flaky, bark-like pieces, though this varies. I think it’s also sometimes called savoury yeast. Good luck!
The Kitchenmaid recently posted…Random recipe: Russian Salad
I had no clue primavara meant spring! I’m psyched to eat this risotto any time of year! It looks like it’s so full of flavor with that pesto!
Julia recently posted…Roasted Acorn Squash Soup
Looks so good! Pinning!
Yay, I remember you saying you were also doing a primavera when I posted my tortellini primavera the other day. I am w/ you w/ the fresh veggies in the middle of winter, I get sick of eating so heavy all the time! This looks great . I love the addition of pine nuts!
christine recently posted…Sesame Chicken Couscous Bowl
Thanks Christine! :)
Becca @ Amuse Your Bouche recently posted…Aubergine stew with olives and capers
This risotto sounds so freaking good. LOVE this recipe!
Katrina @ Warm Vanilla Sugar recently posted…Portobello Pesto Sandwich
Broccoli is very much a winter vegetable in Australia so this looks quite wintery to me. I love green food and green risotto looks very comforting.
Elizabeth recently posted…Heatwave food: Labneh dip with watermelon salad
I love risotto and this sounds delicious! Fantastic recipe :) Be sure to stop by my link party, Om Nom Nom Friday (Even though it’s Sunday) and share some of your delicious creations!
Happy Blogging!
Happy Valley Chow
Happy Valley Chow recently posted…Om Nom Nom Friday #2
I tried your avo risotto and it was mad tasty, so this one’s definitely a go. Think this will work without the green beans? I’m not crazy about them.
Definitely! You could always replace them with another vegetable instead – peas maybe, or asparagus?
Becca @ Amuse Your Bouche recently posted…Thai green curry spinach soup
Delicious! Love making homemade pesto. The whole dish looks super healthy and very tasty! :)
Jess recently posted…Skinny Lemon & Raspberry Swirl Cheesecake Bars
Those are all the right colours and flavours for a pick-me-up in this weather x
Deena kakaya recently posted…Spicy Courgette, carrot and ground rice steamed dumplings
Agreed, primavera risotto is appropriate any time of the year =) Your risotto recipes always look (and taste!) so good!
Lauren @ A Nerd Cooks recently posted…Roasted Butternut Squash and Kale Salad
I think a primavera is great any time of the year. Looks perfect for me, but may have to add chicken for my husband. OK, now I have to go check out your Avocado Risotto. Love avocados.
Sylvia recently posted…Beef and Black Bean Enchilada Casserole