Risotto Primavera

  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 45 mins


2large Bell peppers, green
1large Bell peppers, red
12ounces (3 small) Zucchini, green
12ounces (3 small) Zucchini, yellow
12ounces Asparagus tips
4ounces Snow peas
-- Cooking spray, no-stick
1pound (4 cups) Onions, yellow, chopped
2-1/2pound (5 cups) Rice, arborio
3cups White wine, dry
12-14cups Chicken stock, simmering, preferably unsalted
8ounces Savory California Walnut
3ounces (3/4 cup) Parmesan cheese, freshly grated
Savory California Walnut Sprinkles
4ounces (1 cup) chopped California Walnuts
1/2cup fresh white bread crumbs
1tablespoon paprika
1/4teaspoon cayenne pepper
1/4teaspoon salt, if desired


  1. Using a vegetable peeler, scrape the skin from the peppers; if a little skin remains.  Halve and seed peppers, then cut into julienne about ¼-inch by 2 inches. Prepared amount: 3 cups or 6 oz.
  2. Quarter green and yellow zucchini lengthwise, then cut crosswise into ¼-inch pieces.  Prepared amount: 4 cups or 1 lb. 4 oz.
  3. Cut asparagus tips diagonally into ¼-inch slices.  Prepared amount: 3 cups or 12 oz.
  4. Stem snow peas; snap each into two or three pieces.  Prepared amount: 1 cup or 4 oz.
  5. Coat a large skillet with no-stick cooking spray and set over heat.  Add onion, cover and cook gently 10 minutes, stirring once.
  6. Add rice and cook, stirring, 3 – 5 minutes, until rice is opaque.  Add wine and cook gently, stirring almost constantly until absorbed, about 5 minutes.
  7. Add broth 1 cup at a time, continuing to stir frequently after each addition until it is absorbed.  Stop when you have added 6 – 8 cups of broth.  Let risotto cool.
  8. PER ORDER:  Remove about 1 ¼ cups of rice to a skillet.  Add 1/3 cup of the remaining stock and about ¼ cup of the peppers and cook about 3 minutes, until stock is absorbed.
  9. Add another 1/3 cup stock along with 1/3 cup of the zucchini and ¼ cup of the asparagus tips; simmer about 5 minutes, until broth is absorbed and vegetables tender.  Add 1 large tablespoon snow peas, cook 1 minute and remove from heat.  Place risotto on a warm serving plate.  Accompany each serving with    2 ½ tablespoons sprinkles.
  10. Walnut Sprinkles: Preheat the oven to 325F.  In a food processor, blend the walnuts until they are finely ground but still light and dry.  Combine with the bread crumbs and spread the mixture on a baking pan.  Bake for about 15 minutes, stirring frequently, until golden brown and crisp.  Stir in the paprika and cayenne, if salt if desired, then cool to room temperature.  This keeps about 10 days, stored in an airtight container

Nutritional Info *per serving

  • Calories 540
  • Glycemic Load 1
  • Fat 12g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 3g
  • Cholesterol 15mg
  • Sodium 520mg
  • Potassium 720mg
  • Carbohydrate 82g
  • Fiber 5g
  • Sugars 10g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 100%
  • Calcium 15%
  • Iron 15%