Description
A delightful spring vegetable risotto recipe that captures the essence of the season with fresh asparagus, peas, and zucchini, all cooked to creamy perfection in Arborio rice infused with white wine and Parmesan.
Ingredients
Scale
For the Risotto:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
For the Vegetables:
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup zucchini, diced
Finishing Touches:
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Risotto: Heat olive oil in a large pan over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute. Stir in Arborio rice to coat in oil.
- Cook the Risotto: Pour in white wine and stir until mostly absorbed. Begin adding warm vegetable broth one ladle at a time, stirring frequently until absorbed. After 15 minutes, add asparagus, peas, and zucchini. Continue cooking until rice is tender and vegetables are cooked, about 7–10 minutes.
- Finish the Dish: Remove from heat and stir in Parmesan, butter, and lemon juice. Season with salt and pepper. Garnish with parsley and serve hot.
Notes
- For a dairy-free version, use plant-based butter and skip Parmesan or use a vegan alternative.
- Feel free to swap in other spring vegetables like spinach, leeks, or fava beans.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
