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Risotto Primavera

Risotto Primavera (Spring) is a flavoursome risotto dish made with all or some Spring vegtables such as asparagus or artichokes for example.

If you cook it in the oven you do not need to spend the ususal 20 minutes adding stock and stirring the rice as when you use your stove. The result will be a super creamy and delicious risotto!


Serves: 3/4

Preparation Time:20 minutes

Cooking Time:20/25 minutes.


  • 250gr Arborio rice or any other risotto rice

  • 1 big white onion finely chopped

  • 200gr asparagus tips

  • 1-2 carrots cut into little bits

  • 2 handfulls frozen peas

  • 3 handfuls baby spinach leaves

  • 1 celery stalk cut into thin slices

  • Fresh chive/parsley finely chopped

  • 1/2 glass dry white wine

  • 500/600ml of vegetable stock

  • Olive oil

  • Salt, Freshly ground black pepper

  • 1/2 handful fennel seeds and/or sesame seeds

  • 1/2tsp of turmeric powder

  • 1 knob of butter (grass-fed)

  • Parmesan Cheese.


Prepare the base.

In a big frying pan heat the oil over medium heat then add the onion slices and cook for a few minutes.

Add all the other vegetables, salt, pepper, seeds, herbs, turmeric and cook with a lid on for approximately 15 minutes stirring occasionally.

Wash the rice under cold running water and drain all the water.

Pre-heat the oven to 180 C degrees and boil some water (weight the rice and double the amount of water so for ex. if the rice is 300 gr bring to boil 600 ml of water. You may need a bit more).

Take a big steel pan with steel handles and heat some oil over medium hart. Add the rice in the pan, and stir well so the oil will coat all the rice, add the vegetable base and stir for another few minutes, pour in the stock and when it boils, put a lid on and put in the oven to cook for 20 minutes.

When ready, take out of the oven and taste it ( the rice may be not completely cooked so add a bit more water and put back in the oven for another few minutes or it may come out a bit to creamy so you can put the pan on the heat and let it dry for another few minuets).

Add the butter and parmesan and serve warm.


*If you are not very practical with the oven cooking, then check the risotto, quickly after about 15 minutes and see if the water amount is still fine or if you need to add more, then check again after 20 minutes.

*Make sure the pan you put in the oven is a steel one including the handles and the lid.

If you do not have a lid you can cover with 2 layers of aluminium foil.


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