Description

My Spring Garden Vegetable Risotto is a creamy, comforting dish that celebrates the best of spring vegetables. Tender asparagus, sweet peas, and crisp radishes come together with arborio rice and Parmesan for a meal that’s bright, flavorful, and full of love. Perfect for cozy family dinners or a cheerful lunch, this recipe turns fresh, seasonal ingredients into something magical that everyone will adore.

Ingredients

Scale

1 ½ cups arborio rice
4 cups vegetable or chicken broth, kept warm
1 small onion, finely chopped
2 garlic cloves, minced
1 cup fresh peas
1 cup chopped asparagus tips
1 cup thinly sliced radishes
½ cup grated Parmesan cheese
2 tbsp unsalted butter
2 tbsp olive oil
½ cup dry white wine
Salt and freshly ground black pepper, to taste
Fresh herbs (parsley or chives) for garnish
Optional: zest of ½ a lemon

Cook Mode Prevent your screen from going dark

Instructions

Melt butter and olive oil in a large pan over medium heat. Sauté onion and garlic until translucent.
Add arborio rice and toast 2–3 minutes, stirring constantly.
Pour in white wine and stir until absorbed.
Add warm broth one ladle at a time, stirring until absorbed, about 18–20 minutes.
Stir in asparagus and peas when rice is halfway cooked.
Add radishes in the last 3 minutes, season with salt and pepper.
Remove from heat, stir in Parmesan, adjust seasoning, and add extra butter if desired.
Garnish with fresh herbs and optional lemon zest before serving.

Notes

Toast rice for nuttier flavor. Keep broth warm for creaminess. Stir gently; patience = perfect risotto. Store leftovers in the fridge up to 2 days; reheat with broth.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 10g
Cholesterol: 15mg