Spring Sunshine in a Bowl: Carluccio's Risotto Primavera Recipe

As the weather turns warmer and the market stalls overflow with the bounty of the new season, our Italian kitchens yearn for dishes that are light, fresh, and vibrant. There is no better way to celebrate the arrival of Spring and Summer than with a stunning Risotto Primavera.

Primavera simply means "spring," and this risotto is a celebration of the season's finest green vegetables—tender asparagus, sweet peas, and bright broad beans. It's a comforting dish, yet it feels entirely new and refreshing.

Here is Carluccio’s recipe for a vibrant, authentic Risotto Primavera that will quickly become your warm-weather favourite.

The Ingredients: Celebrating Freshness

The beauty of this dish lies in the freshness of the vegetables. Use the best quality you can find!

• The Rice: 320g Carnaroli Rice. Carnaroli is preferred by many chefs for its high starch content and firm structure, which yields the creamiest risotto.

• The stock: Approximately 1.5 litres of good quality Vegetable Stock(warm).

• The Soffritto: 1 small white Onion (finely chopped) and 2 Tbsp Extra Virgin Olive Oil.

• The Greens (Approx. 50g of each): Fresh Peas, shelled Broad Beans (fava beans), and tender Asparagus tips.

• The Finishing: 50g freshly grated Parmigiano Reggiano and 30g cold Unsalted Butter.

• Aromatics: 50ml dry White Wine (like Pinot Grigio), Salt, and Black Pepper.

The Method: Creating the Creaminess

1. Blanch the Vegetables

Prepare your spring greens first. Bring a small pot of salted water to a boil.

• Quickly blanch the peas and broad beans for 2 minutes, then immediately plunge them into an ice bath to stop the cooking and preserve their bright green colour.

• Blanch the asparagus tips separately for 1 minute. Drain and set all the greens aside.

2. The Soffritto and Toasting (Tostatura)

In a wide, heavy-bottomed pot or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook gently until soft and translucent—do not let it brown.

Add the rice and stir continuously for about 2 minutes until the edges of the grains become translucent. This is the tostatura and helps the grains release their starch evenly, ensuring a creamy texture.

3. Deglaze and Simmer

Pour in the white wine. Stir until it has completely evaporated. This adds acidity and depth.

Now, begin adding the warm vegetable broth, one ladleful at a time. Stir until the liquid is almost completely absorbed before adding the next ladle. Continue this process for approximately 15 minutes.

4. Adding the Greens

After about 15 minutes of stirring, the rice should be nearly al dente. Stir in the blanched peas and broad beans. Continue adding broth for the remaining 3-4 minutes.

When the rice is perfectly al dente—tender on the outside with a slight, firm resistance in the centre—remove the pot from the heat.

5. The Finishing Touch (Mantecaura)

This is the key to true Italian creaminess!

Stir in the cold butter and the grated Parmigiano Reggiano. Cover the pot and let the risotto rest for 2 minutes. This process, called mantecatura, allows the starches, fat, and cheese to emulsify, creating the signature velvety texture.

Uncover, stir vigorously one last time, fold in the asparagus tips, and serve immediately in shallow bowls. A light drizzle of olive oil and a final grate of Parmigiano are optional, but recommended!

This Risotto Primavera is a light, sophisticated dish perfect for a warm evening, proving that simplicity and quality are always the best ingredients.