Description
This cozy Best Spring Vegetable Risotto is creamy, colorful, and bursting with fresh seasonal vegetables like asparagus, peas, and zucchini. Perfect for family dinners, it combines arborio rice, Parmesan, and a touch of lemon for a comforting and flavorful meal that celebrates spring.
Ingredients
Scale
- 1 ½ cups arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium zucchini, cut into thin ribbons
- 1 cup fresh or frozen peas
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 cups vegetable stock, kept warm
- ½ cup dry white wine
- 3 tablespoons unsalted butter
- ¼ cup Parmesan cheese, freshly grated
- 2 tablespoons olive oil
- Juice of ½ lemon
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until soft.
- Add arborio rice and toast for 2 minutes.
- Pour in white wine and simmer until mostly absorbed.
- Gradually add warm stock, stirring frequently, letting the rice absorb the liquid each time.
- Halfway through, add asparagus and peas. Continue adding stock and stirring.
- Fold in zucchini ribbons when rice is tender but firm. Cook 2 more minutes.
- Remove from heat; stir in butter, Parmesan, and lemon juice. Season with salt and pepper.
- Garnish with parsley and serve immediately.
Notes
Use warm stock for faster, creamier cooking. Adjust vegetables based on season. Reheat gently with a splash of stock. Risotto is best served immediately for maximum creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg