Description
Spring Vegetable Risotto is a delightful dish that captures the essence of the season, combining creamy Arborio rice with vibrant asparagus and sweet peas. This comforting risotto, brightened with fresh lemon zest, is perfect for family gatherings or an intimate dinner, offering a burst of flavor in every bite. Embrace the joy of spring with this easy-to-follow recipe that transforms simple ingredients into an unforgettable culinary experience.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup fresh asparagus, chopped
- 1 cup green peas (fresh or frozen)
- 4 cups vegetable broth
- ½ cup dry white wine
- ½ cup freshly grated Parmesan cheese
- Zest of 1 lemon
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping asparagus and measuring out rice and broth.
- In a large pan over medium heat, melt olive oil and butter. Sauté onions and garlic until golden brown.
- Add Arborio rice and stir to coat in oil. Pour in white wine and simmer until mostly absorbed.
- Gradually add vegetable broth one ladle at a time, stirring continuously until each addition is absorbed.
- Once rice is al dente, fold in asparagus, peas, and lemon zest; cook until veggies are tender yet vibrant.
- Remove from heat and stir in Parmesan cheese until creamy. Adjust seasoning as needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stirring
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg