Spring Vegetable Risotto
Spring Vegetable Risotto is a creamy, delightful dish that captures the essence of spring in every bite. The combination of tender asparagus, sweet peas, and fresh herbs creates a vibrant medley that is perfect for any occasion. Whether enjoyed at a cozy dinner party or a sunny picnic, this risotto promises to impress with its rich flavor and beautiful presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth (warmed)
- 1 cup fresh asparagus (chopped)
- 1 cup frozen green peas
- 1/2 cup freshly grated Parmesan cheese
- 2 shallots (finely chopped)
- 2 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté shallots until translucent.
- Add Arborio rice, stirring to coat in oil; toast for about 2 minutes.
- Pour in white wine, stirring until absorbed.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously until most liquid is absorbed before adding more.
- With the last ladle of broth, add asparagus and peas; season with salt and pepper.
- Once creamy (about 18-20 minutes), remove from heat and stir in Parmesan cheese and lemon zest.
- Serve immediately, garnished with fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: For a vegan version, substitute cheese with nutritional yeast. Feel free to experiment with seasonal vegetables like zucchini or bell peppers for added variety.