Spring risotto, a delicious first course, is simple and flavorful, rich in spring vegetables that give an intense flavor to this fantastic, colorful risotto. If you have other vegetables available while preparing this spring risotto, feel free to add them; they will give even more flavor to the risotto, providing a different taste each time based on the vegetables used; you can also use eggplants, peppers, artichoke hearts. The vegetable risotto is also excellent for kids, who will see a colorful risotto and thus eat a risotto with vegetables without much fuss, making it ideal for getting kids to eat vegetables they might not like, as you can hide them among the other vegetables. Here in Venice, the Cipriani spring risotto is well known, a recipe made in the 1930s by the famous Giuseppe Cipriani, founder of Harry’s Bar, and also prepared at the Cipriani trattoria in Torcello with many seasonal vegetables from the island’s gardens and with chicken broth, which makes his recipe special and unique. If you’re looking for more Venetian recipes, I recommend checking out all my Venetian and Venetian cuisine recipes; I’m sure you’ll find another recipe to try. Now let’s see how to make spring risotto, and if you try it, let me know. Barbara
Here are other recipes I recommend trying:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing Spring Risotto
- 11 oz Vialone Nano rice (or Carnaroli)
- 1 carrot
- 1.75 oz peas
- 1.75 oz asparagus
- 1.75 oz onion
- 1 zucchini
- 1 stalk celery
- 1.75 oz borlotti beans
- 4 cups vegetable broth (or chicken broth)
- 1 knob butter
- as needed vegetables to taste (eggplants, peppers, artichoke hearts…)
- 1.75 oz white wine
- 1.75 oz grated cheese
- as needed salt
How to prepare Spring Risotto
Let’s start preparing the spring risotto; clean all the vegetables and dice them into small cubes. If you’re using beans, boil them first. Finely chop the onion and place it in a pan with some extra virgin olive oil to sauté.
Once the onion is sautéed, add the rice and toast it. Deglaze with white wine and add the vegetables, starting with those that need more time to cook.
Add the vegetable broth or chicken broth gradually as the rice requires it and cook until done.
When the rice is ready, remove from heat, season with salt, add butter and cheese, and stir well. Serve the spring risotto hot.
How to store Spring Risotto
The Spring Risotto should be eaten right after it’s ready to best enjoy the rice’s fragrance. If you have leftovers, store them in the fridge for 1 day.
