Spring Vegetable Risotto
Spring Vegetable Risotto is a delightful dish that celebrates the vibrant flavors of the season. This creamy and colorful risotto features tender asparagus, sweet peas, and fresh herbs, making it a perfect centerpiece for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 3 cups vegetable broth (low-sodium)
- 1 cup fresh asparagus (chopped)
- 1 cup frozen peas
- ½ cup Parmesan cheese (freshly grated)
- 2 tbsp olive oil
- ½ cup shallots (finely chopped)
- 2 cloves garlic (minced)
- Zest of 1 lemon
- Fresh basil and parsley (to taste)
Instructions
- In a large skillet over medium heat, warm the olive oil; add shallots and garlic, sauté until translucent.
- Stir in Arborio rice and toast for about 2 minutes until slightly translucent.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently until absorbed.
- When the rice is al dente (about 18-20 minutes), fold in chopped asparagus and frozen peas, cooking for an additional 3-5 minutes.
- Remove from heat; mix in Parmesan cheese, fresh herbs, and lemon zest before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg
Keywords: For added flavor, substitute half of the vegetable broth with white wine during cooking. Feel free to customize with seasonal vegetables like zucchini or green beans. To store leftovers, keep in an airtight container for up to three days; reheat gently on the stovetop with a splash of broth.