Spring Risotto: 10 healthy and purifying recipes that are easy to prepare

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Carlos Laforet Coll
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Spring offers many spontaneous vegetables and herbs that are well suited to prepare excellent, light and purifying risottos, here is a selection of spring risottos, all vegetarian and vegan, with the best seasonal vegetables to get a cue

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THEgarden di spring it is rich in vegetables and aromatic herbs to be used in the kitchen for the preparation of excellent ones risotto suitable for the season, which may be particularly healthy and which may include the use of spontaneous purifying herbs, such as borage and dandelion leaves.

For the preparation of the following recipes you can use common risotto rice or brown rice.

Here are 10 recipes for the preparation of your spring risotto.

Index

Risotto Alle Nettles

Ingredients for four people:

  • 300 gr of rice,
  • 250 gr of nettle leaves,
  • ½ onion,
  • extra virgin olive oil,
  • fresh parsley,
  • vegetable soup

To prepare the nettle risotto, wash and chop the nettle leaves using gloves. Chop the onion and brown it lightly in oil on the bottom of a saucepan. Pour in the nettles, leave to flavor and add the risotto, which must be lightly toasted before adding a part of the broth. Cook for twenty minutes stirring with a wooden spoon and adding the broth with a ladle a little at a time. Serve seasoned with extra virgin olive oil and chopped fresh parsley.



Risotto with asparagus and peas

Ingredients for four people:

  • 300 grams of arborio rice,
  • 50 gr of boiled peas,
  • 80 g of chopped fresh asparagus,
  • 1 pinch of salt,
  • 2 teaspoons of lemon zest,
  • 1 pinch of pepper,
  • ½ onion,
  • 1 clove of garlic,
  • vegetable broth,
  • 2 teaspoons of chopped fresh parsley

Preparation

Chop the onion and brown it with a drizzle of extra virgin olive oil and together with a clove of garlic, which you can remove before adding the rice. Pour the rice into the pan, toast it briefly and add the asparagus. Gradually pour the broth and cook the risotto, stirring frequently. Season with salt and pepper and season the risotto with extra virgin olive oil and lemon zest, adding the boiled peas. Here other recipes with asparagus

Artichokes risotto

To prepare the artichoke risotto you will need a few simple ingredients. An easy to prepare recipe, this risotto is in fact appreciated above all for its delicate taste and the great nutritional properties of these vegetables. Here is the complete recipe to follow step by step:

Risotto with artichokes: the quick and easy recipe

Venere rice with asparagus cream and fresh broad beans

Il Venere rice with asparagus cream and fresh broad beans is a completely vegan spring dish also suitable for celiacs. Very simple to make, and if you want you can also divide the preparation phase into different moments. Venere rice with asparagus and broad bean cream can be served both hot and at room temperature. Here is the complete recipe to follow step by step:



Venere rice with asparagus cream and fresh broad beans

Risotto with zucchini and saffron

Ingredients for four people:

  • 300 grams of risotto rice,
  • 2 courgettes,
  • 1 sachet of saffron in powder,
  • 1 shallot,
  • extra virgin olive oil,
  • salt and pepper,
  • sage leaves,
  • vegetable soup.

Preparation

Chop the shallot and brown it with extra virgin olive oil, toast the rice and pour part of the vegetable broth into the pot, after bringing it to the boil. Also add the zucchini cut into cubes and a sachet of saffron. Serve the risotto seasoning it with oil and sage leaves.

Rice with strawberries

Strawberry risotto is a very easy recipe to make, with just a few ingredients: rice, strawberries, extra virgin olive oil and with some good homemade vegetable broth, you will create a dish that is tasty to eat but also very beautiful to look at. Here the complete recipe:

Strawberry risotto [vegan recipe]

Black rice with cherry tomato pesto

Ingredients for 4 people:

  • 400 gr of datterini tomatoes,
  • 35 gr of sunflower seeds,
  • 35 gr of flax seeds,
  • 350 gr of Venere rice,
  • 2 spoons of extra virgin olive oil

To prepare the black rice with cherry tomato pesto, wash the i tomatoes and basil, put them in a food processor or in a blender and operate to obtain a puree, then add the sunflower seeds, the oil and continue until you get a perfect tomato pesto.



Meanwhile, cook the Venus rice in abundant salted boiling water, and when cooked, drain and cool under running water.
Then combine the rice and the tomato pesto in a large bowl and mix them together, sprinkle with more extra virgin olive oil if necessary. Then you can serve it on the plate, serve immediately or let it cool.

Venere rice with courgettes

This Venere rice with zucchini is an excellent alternative to rice salads because it can be served both hot and cold and, should it be left over, it is also possible to consume it the next day during the working lunch break. Here is the recipe to follow step by step:

Venere rice with courgettes [vegan recipe]

Risotto with borage

Ingredients for 4 people:

  • 300 grams of brown rice,
  • 1 onion, 1 chopped carrot,
  • ½ stalk of celery,
  • 1 bunch of borage,
  • fresh parsley,
  • salt and pepper,
  • extra virgin olive oil.

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 ladle after ladle until the risotto is cooked, adding the borage in the middle of the procedure. Serve seasoned with extra virgin olive oil and decorate each dish with fresh parsley.

READ also: Borage: benefits, uses and contraindications of the panta that drives away sadness

Risotto with basil cream

Ingredients for 4 people:

  • 300 grams of rice,
  • 50 grams of shelled almonds,
  • 1 generous handful of fresh basil leaves,
  • 1 chopped shallot,
  • 1 chopped carrot,
  • 100 milliliters of vegetable cream,
  • salt and pepper,
  • vegetable soup.

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 with salt and pepper. Meanwhile, prepare the cream for the dressing blending the basil leaves together with the almonds, 2 tablespoons of oil and the vegetable cream. Add a little water if you want to obtain a more liquid cream and use it to season the risotto when it is ready.

Other recipes with rice:

  • Rice with curry
  • How to cook rice to remove arsenic
  • White rice Vs. Brown rice: benefits and precautions
  • 10 alternative uses for rice
  • Risotto with turnips
  • Risotto with peas with Tofu side dish
  • Variegated Risotto With Seasonal Vegetables
  • Edible weeds: 10 wild herbs to collect and eat
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