Recipe: Spring Risotto

At the beginning of spring, nothing is more pleasurable than trying a new recipe with the colours of the season. How about a Spring Risotto? A delicious dish, easy and quick to prepare. And that will leave a taste-of-want-more.

It is worth remembering that the type of rice is considered the “soul” of the risotto. The arboreal is the most common, has large grains and a pearly white colour. Carnaroli is a starchier type of rice and an Italian favourite. The grain, despite taking longer to cook, keeps the al dente better and the recipe is creamier.

For this issue, we chose a recipe published on the website which suggests the use of arboreal rice. We reproduce here the ingredients and method of preparation. Serves 3 people and takes about 25 minutes to prepare.


  • 1 carrot diced
  • 3 broccoli stalks
  • 1/2 leek
  • 1 cup of fresh peas
  • 1 bunch of aromatic herbs (bouquet garni)
  • 2 and 1/2 cups of water
  • olive oil to taste
  • 1 small onion and
  • diced
  • 1 cup arborio rice (or carnaroli)
  • 1/2 cup dry white wine (optional)
  • 1 large zucchini, cut into cubes
  • 2 seedless tomatoes diced into large cubes
  • salt and black pepper
  • 1 tablespoon cream cheese (light cream cheese)


  • In a pan, add the carrot, broccoli, leek, bouquet garni, and water; let it cook and reserve;
  • In another pan, heat the oil and sauté the onion until golden;
  • Add the rice, season with salt, pepper and sauté a little longer;
  • Pour in the wine and stir until dry;
  • Gradually add the vegetable broth and stir continuously;
  • Once the rice is almost done, add the zucchini, peas, and tomatoes; mix well;
  • Finish with the cream cheese, hit the salt, pepper and mix;
  • It’s done. Now it’s just serving