When spring knocks on the door, it brings a variety of fresh and colorful vegetables, perfect for preparing a risotto with spring vegetables. This dish is a celebration of the season, combining light and vibrant flavors in a recipe that satisfies without weighing you down.
With only 450 calories per serving, our risotto represents the perfect balance between taste and lightness. Furthermore, with a preparation time of just 15 minutes and a cooking time of 30 minutes, it is the quick and effective choice to delight your guests or pamper yourself with something special after a long day.
Let yourself be guided by this easy recipe, which promises excellent results even for those less experienced in the kitchen. The risotto with spring vegetables will soon become your go-to option to welcome the beautiful season at the table.
Recipe Notes
- DIFFICULTY: Easy and quick
- PRO: Only 450 calories per serving
- PREPARATION: In just 15 minutes
- COOKING: Only requires 30 minutes
- SUITABLE FOR: A light and flavorful dinner
Notes on the Recipe Ingredients
Let’s discover how to enhance each ingredient in the Spring Vegetable Risotto.
- Rice: Opt for Arborio or Carnaroli rice for its ideal creaminess.
- Pancetta: Adds a savory and crispy touch, but can be omitted for vegetarian versions.
- Parmesan Cheese: Provides a rich and intense note. Use freshly grated for the best result.
- Onion: Essential for the sautéed base, preferably finely chopped.
- Olive Oil: Choose a good quality extra virgin olive oil for an aromatic sauté.
- Peas: Bring sweetness and vibrant color to the dish. Use fresh or frozen.
- Celery: Contributes a crunchy and refreshing note to the risotto.
- Small Fresh Broad Beans: For a true delicacy, they add texture and a light flavor.
- Parsley: Freshly chopped for a final sprinkle that brightens the dish with vivid green.
- Salt: Season carefully to enhance the other flavors without overpowering them.
- Green Pepper: Offers a delicate spiciness and a unique aroma; grinding it fresh is ideal.
- Hot Broth: Use vegetable or chicken broth, keeping it warm throughout the risotto cooking process.
Nutritional Values of the Dish with Rice and Seasonal Vegetables
This dish offers an interesting combination of ingredients that provide various nutritional benefits, despite its moderate caloric intake of 450 calories per serving. Here are some aspects to consider:
- Rice: Provides complex carbohydrates for long-lasting energy.
- Pancetta: Adds flavor but also saturated fats; consume in moderation.
- Parmesan Cheese: Rich in calcium and proteins, but pay attention to the sodium content.
- Olive Oil: An excellent source of heart-healthy monounsaturated fats.
- Fresh Peas and Fava Beans: Provide fiber, vitamins, and essential minerals.
- Celery and Parsley: Very low in calories, enriching the dish with nutrients and antioxidants.
In summary, this recipe is balanced in terms of macronutrients and rich in micronutrients thanks to the variety of fresh vegetables. However, the use of pancetta requires mindful consumption for those following a low saturated fat diet.
Springtime Risotto: Quick Recipe
Ingredients
- 350 g Rice
- 100 g Pancetta
- 50 g Parmesan Cheese
- 1 Onion
- 3 tbsp. Olive Oil
- 1 cup Peas
- 1 gambo Celery
- 1 cup Fresh Small Broad Beans
- Parsley fresh
- Salt
- Green Pepper
- Hot Broth
Instructions
- In a saucepan, brown the finely chopped onion in oil, along with the diced bacon.
- Combine the chopped asparagus, peas, celery cut into rounds and fava beans. Season with salt, season with green pepper and simmer for about 10 minutes.
- Pour the rice into the saucepan, toast it, and bring it to cook, gradually adding the hot broth.
- When cooked, stir in Parmesan cheese and serve garnished with fresh chopped parsley.
Notes
Variations and Ideas for a Tasty Spring Risotto
The Spring Vegetable Risotto, with its perfect balance between sweetness and savoriness, offers multiple customization options. For those looking for a lighter version, you can replace the pancetta with crispy vegetables such as zucchini or asparagus, thus reducing the calories without compromising on taste. Cheese lovers can explore adding gorgonzola or taleggio for a creamy and enveloping touch. If you desire an even richer variation, you can include shrimp or marinated chicken pieces.
For vegetarians, by omitting the pancetta and using vegetable broth, you can achieve a delicious alternative that preserves the spring flavor of the original recipe. Lastly, to add an extra touch of freshness, try garnishing the dish with finely chopped aromatic herbs like basil or mint just before serving.
Frequently Asked Questions
Some frequently asked questions from our readers.
What type of cheese can I use for this recipe?
You can use Parmesan cheese as indicated in the recipe or substitute it with Grana Padano if you prefer.
Can I omit the pancetta to make it vegetarian?
Yes, you can simply omit the pancetta from the recipe without compromising the overall flavor of the dish.
How much broth should I add during the rice cooking?
You should add the hot broth gradually as the rice absorbs it, stirring occasionally and maintaining a creamy consistency. Generally, about 1.5 – 2 liters of broth are used for this recipe.
