Healthy Spring Risotto

Healthy Spring Risotto

This light-tasting, healthy spring risotto is the perfect way to welcome spring! It’s made with fresh, seasonal veggies, such as asparagus, zucchini and sweet peas. The nontraditional method of preparing this risotto means it requires less attention (i.e., standing at the stove, constantly stirring) and makes for a lighter, fresher flavour.

Healthy Spring Risotto

Risotto is a staple meal in our home, most often during the winter months when we crave hearty, comforting meals. Having said that, rice dishes, including risotto, lend well to fresher and lighter renditions, such as this healthy spring risotto.

Healthy Spring Risotto

The combination of crunchy peas, earthy asparagus and sweet zucchini mixed with salty capers, rich tomato paste, and aromatic spices makes for a delicious, healthy meal that is packed with flavour.

Healthy Spring Risotto

If you love this recipe, you’ll want to check out these other healthy risotto recipes;

Tex-Mex Risotto
Shrimp Sweet Pea Risotto
Minty Pea and Prosciutto Rice Salad
Italian Rice Salad

Healthy Spring Risotto

2015-04-03
: Serves 6
: 5 min
: 30-35 min

This light-tasting, healthy spring risotto is the perfect way to welcome spring! It’s made with fresh, seasonal veggies, such as asparagus, zucchini and sweet peas. The nontraditional method of preparing this risotto means it requires less attention (i.e., standing at the stove, constantly stirring) and makes for a lighter, fresher flavour. Risotto is a staple …

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Healthy Spring Risotto
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Ingredients
    1/2 medium red onion, finely chopped
  • 2 garlic cloves, halved or finely minced
  • 1 medium zucchini, finely sliced
  • 1 bunch asparagus (about 2 cups) boiled and chopped into 1-2 inch pieces
  • 1/2 cup frozen peas
  • 1 tbs. capers, finely minced
  • 1/2 cup rice cooking water
  • 1 tsp. tomato paste (optional)
  • 1/4 cup extra virgin olive oil
  • 1 tbs. butter for garnish (optional)
  • sea salt and black pepper to taste
  • 1 tsp. herbs de Provence or dried herb of choice (thyme, rosemary, oregano)
  • Parmesan cheese, quantity as desired
  • 2 cups arborio rice
Directions

Boil the asparagus in a large pot of water for about 5Β minutes or until just fork tender and not too soft. Remove immediately with a slotted spoon and set aside on a plate to cool.
* For a quick way to remove them stems without removing too much of the stalk, hold the asparagus on each end then bend until it snaps. Discard the stem piece.
Add the rice to the same pot of boiling water and cook for 20-25 minutes until just al dente (cooked on the outside and slightly hard on the inside).

In the meantime, heat the oil in a large frying pan on medium heat. Add the garlic, capers, and onions and saute for 5-7 minutes or until translucent.

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Add the sliced zucchini to the pan with the tomato paste and spices. Cook for 8-10 minutes, stirring every so often. After 10 minutes, add the frozen peas and a 1/2 cup of the rice cooking water and stir to combine.

Healthy Spring Risotto

Once the rice is cooked, drain thoroughly in a colander and transfer to the frying pan along with the chopped asparagus.

Healthy Spring Risotto

Cook for another 2-3 minutes, stirringΒ to combine all the ingredients. Add a dollop of butter for sheen, if desired. Garnish with freshly grated Parmesan cheese.

Healthy Spring Risotto

55 thoughts on “Healthy Spring Risotto”

  • Carole 5 years ago

    I do not see in this recipe the amount of rice to use! It just says 1/2 cup rice cooking water…??

  • themommyfiles 5 years ago

    I love Risotto! This recipe looks and sounds amazing! Thanks for sharing.

  • Risotto is one of my favourite dishes. I love mushroom risotto and it’s a big comfort food during the winter months- so delish! This version looks fantastic too and I love your photos!

  • Ricci 5 years ago

    I love risotto!! This looks light and colorful and perfect for spring!!

  • I haven’t eaten a good risotto in a long time. I’ve actually never cooked one… always ate at a restaurant. I may have to try this recipe and do this for the first time.

  • Lynn Dee 5 years ago

    We love pasta but I’m not sure if we’re already tried risotto. πŸ™‚ Thank you for the recipe.

  • I am another one who has never made risotto before! I could definitely do it after seeing this recipe. Looks good!

    • It might be a good idea to start with this recipe, which is quicker and easier than the traditional method. I sometimes make risotto this way when I want a lighter tasting meal!

  • Kelly Hutchinson 5 years ago

    I have never made risotto and ironically, I am watching Hell’s Kitchen right now and you know how picky Chef Ramsey is about this! This is a lovely recipe I would like to give a try.

    • Yes, I do! I know he would say my risotto isn’t creamy enough however, I firmly believe, to each his own, lol! I do actually prefer my risotto with a less creamy consistency! Sorry Chef Ramsey ;-(

  • I really like the look and ingredients for this recipe. I love that asparagus is included here – never had that in risotto before.

  • Terry C 5 years ago

    Thanks for sharing this recipe. This dish looks really good. I need to start eating more healthy.

  • Cherri Littleton Megasko 5 years ago

    This looks so pretty and delicious. I love fresh green veggies added to just about anything!

  • Vaneese 5 years ago

    That looks great. I’ve never had risotto, but this recipe seems easy enough to follow. Maybe I can try this for my family.

  • RattlesandHeels 5 years ago

    This risotto looks amazing! Unfortunately, my daughter is allergic to peas so I don’t cook anything with it for our family.

  • TheNewClassy 5 years ago

    I am always looking for recipes that involve lots of veggies! I am looking to eat more healthy, so this risotto recipe is perfect for me!

  • chubskulit 5 years ago

    That looks yummy and healthy. Haven’t tried making risotto yet. I always makes rice dishes though. Thanks for sharing this recipe.

  • Chrystal M. 5 years ago

    This looks so good. It has been a long time since I have had risotto. I cant even remember the last time I have made it.

  • mail4rosey 5 years ago

    Ah for most people that is a side dish, but I’m a vegetarian and that one dish alone would make me happy the rest of my life! πŸ™‚ I live in a house full of carnivores (and they’re proud of that, ha!) so it’d make a good side dish here too. πŸ˜‰

    • We are in the exact same boat! I’m not a big meat eater so dishes like these are perfect mains for me! Actually, I serve this as a main to the family!

  • Ourfamilyworld 5 years ago

    What a delicious risotto recipe. I like that you added asparagus and peas. It adds a nice crunch

  • I so enjoyed the steps to putting this together – I can’t eat pasta, although I love it – but…the other pieces of your recipe are WOW for me! Thank you πŸ™‚

  • Jeanine @ sixtimemommy.com 5 years ago

    Yum! What great pics. This looks like a tasty recipe. This is something I am pretty sure my kids would really enjoy! Looks super good!

  • I’m allergic to peas so I may have to change ’em to carrots or something else, but I must say this looks really good. I love risotto and I’m just excited to make this one for dinner this week.

  • You always have such mouth watering pictures accompanying your recipes. I want to try this today…and lucky for me, I have all the ingredients. πŸ™‚

  • Peas and asparagus are usually not my favorite combination, but you definitely make it look good. I’ve actually never had risotto before so now I’m very curious to try it out.

  • Shirgie Scf 5 years ago

    It looks delicious and healthy too. I haven’t tried risotto yet and I want to try one because I am now craving by looking at the photos you shared. Thanks for sharing the recipe too.

  • celebbabylaundry 5 years ago

    I love a nice risotto and this recipes sounds super yummy!

  • Elizabeth O. 5 years ago

    The risotto looks like it has great texture. I’ve always loved a simple veggie risotto.

  • Looks delicious lady! I think B might actually enjoy this…

  • This looks delicious! I’ve never tried risotto because of the standing at the stove stiring idea. I might have to try this!

    • I’ve actually made it so often that it’s no longer stressful! I know exactly how much broth to add at a time (2-3 ladles) so I can walk away for 5-7 minutes at a time! I know you’re supposed to add the broth very slowly however, with two little ones running around you sometimes have to cut corners πŸ˜‰

  • That looks really delicious. I’ve never had vegetable risotto before but after viewing your ingredients and photos, I’m sure I’d love it. I’ll try it sometime and see how the family enjoys it. We love veggies of all sorts.

    • You could add any veggies! I usually add a variety of different mushrooms (we love them!) but switched it up this time with seasonal veggies!

  • Stacie @ Divine Lifestyle 5 years ago

    Thanks so much for sharing this! I love vegetable risotto, and this is a wonderful take on an old favorite.

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