Description
Healthy Spring Vegetable Risotto is a cozy, nourishing dish full of fresh seasonal vegetables and creamy arborio rice. Perfect for weeknight dinners or leisurely lunches, it brings warmth, comfort, and a burst of spring flavors to your table.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 200g arborio rice
- 750ml low-sodium vegetable stock, warm
- 100ml dry white wine
- 150g asparagus, trimmed and cut into 2-inch pieces
- 100g baby carrots, sliced thinly
- 100g fresh peas
- 50g parmesan cheese, grated
- Zest of 1 lemon
- Salt and freshly ground black pepper
- Fresh herbs (parsley, chives), for garnish
Instructions
- Heat olive oil in a pan over medium heat, sauté onion 3 mins.
- Add garlic, cook 1 min.
- Stir in arborio rice, toast 1–2 mins.
- Pour in white wine, stir until absorbed.
- Add stock gradually, one ladle at a time, stirring constantly.
- Add carrots and asparagus halfway through.
- Add peas in last 5 mins.
- Remove from heat, stir in parmesan, lemon zest, and season.
- Garnish with herbs and serve warm.
Notes
- Use low-sodium stock to control salt.
- Toast rice to enhance creaminess.
- Reheat with stock to prevent dryness.
- Swap vegetables based on seasonality.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg