Description
This Simple Spring Vegetable Risotto is creamy, comforting, and bursting with fresh seasonal flavors. Perfect for family dinners or cozy lunches, this risotto is easy to make and full of love.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups vegetable stock, kept warm
- 1 cup dry white wine
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 medium carrot, diced small
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Zest of 1 lemon
Instructions
- Heat olive oil in a pan over medium heat, sauté onion and garlic until soft.
- Add Arborio rice and toast for 2 minutes.
- Pour in white wine and reduce slightly.
- Add warm stock, one ladle at a time, stirring continuously until absorbed (18–20 mins).
- 5 mins before done, add carrot, peas, and asparagus; cook until tender.
- Remove from heat; stir in butter, Parmesan, and lemon zest. Season with salt and pepper.
- Garnish with parsley and serve immediately.
Notes
Keep stock warm, stir continuously for creaminess, add vegetables last to retain color and texture, use fresh Parmesan for best flavor, reheat gently with extra stock if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg