Description
Creamy Homemade Spring Vegetable Risotto with fresh peas, asparagus, and spinach. This comforting risotto is easy to make and perfect for cozy family dinners or spring gatherings, offering a burst of flavor and vibrant seasonal veggies.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 4 cups vegetable stock, kept warm
- 1/2 cup dry white wine (optional)
- 1 cup fresh peas
- 1 cup asparagus tips, trimmed and cut
- 1 cup baby spinach leaves
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pan over medium heat; sauté onion and garlic until soft.
- Add arborio rice, cook 1–2 minutes until slightly translucent.
- Pour in white wine and stir until absorbed.
- Add warm stock one ladle at a time, stirring until rice absorbs liquid; repeat for 18–20 minutes.
- Fold in peas and asparagus; cook 2–3 minutes until tender.
- Stir in spinach, butter, Parmesan, and lemon zest. Season with salt and pepper.
- Remove from heat and let rest 1 minute before serving. Garnish with parsley.
Notes
Keep stock warm for creamy risotto. Add vegetables near the end for vibrant color. Reheat gently with a splash of stock. Optional: sprinkle extra Parmesan before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg