Description
This cozy Vegetarian Spring Vegetable Risotto is bursting with fresh seasonal flavors like asparagus, peas, and baby carrots. Creamy, comforting, and perfect for family meals, it’s easy to prepare and full of love, making every bite a celebration of spring.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200g Arborio rice
- 100ml dry white wine (optional)
- 750ml hot vegetable stock
- 150g asparagus, trimmed and cut into 2-inch pieces
- 100g baby carrots, thinly sliced
- 100g peas (fresh or frozen)
- 50g Parmesan cheese, grated
- 2 tbsp unsalted butter
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onion until translucent.
- Add garlic and cook 1 minute.
- Stir in Arborio rice and toast 2 minutes.
- Pour in white wine and stir until absorbed.
- Add hot stock one ladle at a time, stirring frequently.
- Add baby carrots and asparagus halfway through cooking.
- Add peas in the last 5 minutes, season with salt and pepper.
- Remove from heat, stir in butter and Parmesan. Garnish with parsley.
Notes
- Stir gently to release rice starch for creamy texture.
- Add vegetables in stages to keep them crisp-tender.
- Reheat with a splash of stock to maintain creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg