Put a Little Primavera in Your Step

Put a Little Primavera in Your Step
This risotto takes inspiration from pasta primavera, with fresh asparagus and peas studding the rice, along with sweet briny shrimp and juicy Meyer lemon. Lynda Balslev for Tastefood
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Spring is here, and it’s time to celebrate by adding a little freshness and lightness to your favorite year-round dishes, such as risottos and pasta.

Primavera means springtime in Italian, but pasta primavera, while Italian in name, has American roots. It was created in the 1970s in the famous New York restaurant Le Cirque, and it embraces the season with fresh vegetables and herbs enveloped in a lemony cream sauce. This risotto takes inspiration from pasta primavera, with fresh asparagus and peas studding the rice, along with sweet briny shrimp and juicy Meyer lemon.

Lynda Balslev
Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2025 Lynda Balslev. Distributed by Andrews McMeel Syndication.
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