Description
This Creamy Spring Vegetable Risotto is a comforting, vibrant dish perfect for spring. Arborio rice is cooked to creamy perfection with fresh asparagus, peas, and baby carrots, finished with Parmesan and a touch of mascarpone for extra indulgence.
Ingredients
Scale
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 300g arborio rice
- 100ml dry white wine
- 1L vegetable stock, warm
- 150g asparagus, trimmed, cut into 2-inch pieces
- 100g peas
- 100g baby carrots, sliced thin
- 50g Parmesan cheese, grated
- 2 tbsp mascarpone cheese
- Salt and freshly ground black pepper
- Fresh parsley, chopped
- Lemon zest (optional)
Instructions
- Heat olive oil and 1 tbsp butter in a large pan over medium heat.
- Sauté onion for 3-4 minutes until soft.
- Add garlic for 30 seconds until fragrant.
- Stir in arborio rice and toast for 1-2 minutes.
- Pour in white wine and let it reduce.
- Gradually add warm stock, stirring and letting liquid absorb, until rice is tender (18-20 min).
- In last 5 minutes, add asparagus, peas, and carrots.
- Stir in butter, Parmesan, and mascarpone; season to taste.
- Garnish with parsley and optional lemon zest.
Notes
Use fresh, in-season vegetables for best flavor. Toast rice before adding liquid for extra depth. Stir gently to create creamy texture. Reheat with a splash of stock to revive creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5
- Sodium: 550
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 55
- Fiber: 5
- Protein: 10
- Cholesterol: 15