Description
This Spring Vegetable Risotto with Parmesan is creamy, fresh, and comforting. Made with seasonal vegetables, Arborio rice, and rich Parmesan cheese, it’s the perfect dish for a light yet satisfying meal.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup asparagus, chopped
- 1 cup peas
- 1 zucchini, diced
- 5 cups vegetable broth, warm
- ½ cup white wine
- ¾ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley
- Lemon zest
Instructions
- Heat olive oil and butter in a pan.
- Cook onion until soft.
- Add garlic and stir.
- Add Arborio rice and toast lightly.
- Pour in white wine and let it absorb.
- Add warm broth gradually while stirring.
- Add vegetables halfway through cooking.
- Continue stirring until rice is creamy.
- Stir in Parmesan and lemon zest.
- Serve warm.
Notes
Use warm broth for best texture. Stir constantly but gently. Add butter at the end for extra creaminess. You can swap vegetables based on the season.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg