Risotto primavera

Risotto primavera: spring vegetable risotto with peas, broad beans, courgette, and fresh herbs, finished with butter, Parmesan, and often a squeeze of lemon. The dominant character is fresh, green, and light: far less umami-intensive than mushroom risotto and less challenging than asparagus. The lemon and fresh herbs add brightness, the spring vegetables add sweetness and green freshness, and the butter and Parmesan provide the fat backbone. The wine needs enough acidity to cut the fat and enough freshness to mirror the spring vegetable character.