With the arrival of spring, nature awakens … and also the desire to bring fresh, colorful and flavor dishes to the table. Seasonal risotto are the perfect answer: creamy, perfumed and easy to prepare, they are maximum the spring first fruits, from asparagus to nettles, passing through beans, peas, artichokes and much more.
THE’vegetable garden Of spring It is rich in vegetables and aromatic herbs to be used in the kitchen for the preparation of excellent risotto suitable for the season, which may be particularly healthy and which may provide for the use of Spontaneous purifying herbslike Borragine and Tarassaco leaves.
For the preparation of the following recipes you can use the common rice for risotto or full rice.
Here are 13 recipes for the preparation of your spring risotto.
Risotto with nettles
Ingredients for four people:
To prepare the risotto with the networks washed and chopped the nettle leaves using gloves. Chop the onion and brown it lightly in oil on the bottom of a pot. Pour the nettles, let it flavor and add the risotto, which must be toasted slightly before adding a part of the broth. Cook for twenty minutes Mixing with a wooden spoon and adding the broth with a ladle little by little. Serve condes with extra virgin olive oil and chopped fresh parsley.
Risotto with asparagus and peas
Ingredients for four people:
Preparation
Chop the onion and brown with a drizzle of extra virgin olive oil and together with a clove of garlic, which you can eliminate before adding the rice. Pour the rice into the pot, toast it briefly and add the asparagus. Pour the broth gradually and bring the risotto to cooking, mixing frequently. Season with salt and pepper and season the risotto with extra virgin olive oil and lemon zest, adding the already boiled peas. Here other recipes with asparagus
Risotto with artichokes
To prepare the risotto with artichokes you will need a few simple ingredients. An easy preparation recipe, in fact, this risotto is appreciated above all for its delicate taste and the great nutritional properties of these vegetables. Here the complete recipe to follow step by step.
Venus rice with asparagus cream and fresh fava beans
The Venus rice with asparagus cream and fresh fava beans It is a completely vegan spring dish also suitable for celiacs. Very simple to make, and if desired it is also possible to divide the preparation phase into different moments. Venus rice with asparagus cream and beans can be served both hot and at room temperature. Here the complete recipe to follow step by step:
Risotto with courgettes and saffron
Ingredients for four people:
Preparation
Chop the shallot and brown it with extra virgin olive oil, toast the rice and pour a part of the vegetable broth into the pot, after bringing it to a boil. Also add the courgettes cut into cubes and a sachet of saffron. Serve the risotto by seasoning it with oil and sage leaves.
Strawberry risotto
Strawberry risotto is a very easy recipe to make, with few ingredients: rice, strawberries, extra virgin olive oil and with good homemade vegetable broth, You will make a tasty dish to eat but also very nice to see. Here the complete recipe.
Black rice with cherry tomato pesto
Ingredients for 4 people:
To prepare the black rice with cherry tomato pesto carefully wash i tomatoes and basilput them in a food processor or in a blender and operate in order to obtain a puree, then add the sunflower seeds, oil and continue until you get a perfect tomato pesto.
In the meantime, cook the Venus rice In plenty of salted boiling water, and cooked, drain it and cool it under the running jet of water.
Then add the rice and the tomato pesto into a large bowl and mix them together, sprinkle with further extra oil if it is necessary. Then you can place, serve immediately or let it cool.
Venus rice with zucchini
This venere rice with zucchini is an excellent alternative to rice salads because it can be served both hot and cold and, if it should advance, it is also possible to consume it the next day during the working lunch break. Here the recipe to follow step by step.
Risotto alla Borragine
Ingredients for 4 people:
Preparation
Chop the onion, carrot and celery very finely, fry them in oil for a few minutes before adding the rice. Toast the rice briefly, add a part of the broth and continue pouring it after ladle until they bring the risotto to cooking, adding the Borragine in the middle of the procedure. Serve condes with extra virgin olive oil and decorate each dish with fresh parsley.
Basil cream risotto
Ingredients for 4 people:
Preparation
Brown the chopped shallot and carrot in extra virgin olive oil, add the rice, toast it and cook as usual, gradually adding the vegetable broth and adjusting salt and pepper. In the meantime, prepare the Crema for the dressing By smoothing the basil leaves together with almonds, 2 tablespoons of oil and vegetable cream. Add a little water if you want to get a more liquid cream and use it to season the risotto when it is ready.
Risotto with red turnips
Colored, creamy and surprisingly tasty: this red turnip risotto is proof that with a few ingredients you can bring something original and healthy to the table. Ideal for a light but effective dinner. Here the complete recipe.
Risotto with seasonal vegetables
This version, “varied” to seasonal vegetables, is the perfect meeting. An intelligent dish, because it allows you to use what remains in the fridge – half a courgette, a pair of asparagus, some notebooks or green beans – transforming the leftovers into a complete, colorful and fragrant dinner. And with the addition of a glass of wine (or even beer, if you want to dare), a sachet of saffron and some aromatic herb, the result is surprising. Here you will find the complete recipe.
Perfect for those who love to eat well without complicating their lives, with simple and seasonal ingredients.
Piselli Porro and Lemon Risotto
This is a fresh and delicate first course, perfect for spring. The dessert of peas marries with the citrus note of the lemon and the softness of the leek.
Ingredients (for 2 people):
To prepare it, finely slice a leek and let it dry in a pan with a drizzle of extra virgin olive oil. Add about 100 g of peas and let them cook for a few minutes. Add 160 g of carnaroli rice, toast briefly and blends with a little lemon juice. Cook the risotto by gradually adding hot vegetable broth, stirring occasionally. After about 16-18 minutes, when the rice is al dente and creamy, salt and pepper, add a drizzle of raw oil and smells with grated lemon zest. Serve immediately, if you want with a few mint leaves for an even fresher touch.
Other recipes with rice:
