Description
This Easy Spring Vegetable Risotto combines creamy Arborio rice with fresh asparagus, sweet peas, and vibrant bell peppers. Perfect for cozy family meals or a light spring lunch, it’s packed with flavor, color, and comfort.
Ingredients
Scale
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup sweet peas (fresh or frozen)
- 1 red bell pepper, diced
- 4 cups vegetable or chicken broth, kept warm
- 1/2 cup dry white wine
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Zest of 1 lemon (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a pan, sauté onion and garlic until soft.
- Add Arborio rice and toast for 1–2 minutes.
- Pour in white wine, simmer until absorbed.
- Add warm broth one ladle at a time, stirring constantly.
- When rice is halfway done, stir in asparagus, peas, and bell pepper.
- Continue adding broth until rice is tender but firm.
- Remove from heat, stir in butter, Parmesan, and lemon zest. Season to taste.
- Garnish with parsley and serve immediately.
Notes
Keep broth warm for better cooking. Stir constantly for creamy texture. Leftovers store up to 3 days; reheat with splash of broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg