Description
This Best Spring Vegetable Risotto features creamy Arborio rice cooked slowly with fresh asparagus, peas, zucchini, Parmesan cheese, and a touch of lemon zest. A bright and comforting seasonal dish perfect for spring dinners.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small zucchini, diced
- 1 cup asparagus, cut into pieces
- 1 cup fresh or frozen peas
- ½ cup dry white wine
- 5 cups warm vegetable broth
- ½ cup grated Parmesan cheese
- 1 tablespoon butter
- Salt to taste
- Black pepper to taste
- Zest of ½ lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil and sauté onion for 3–4 minutes.
- Add garlic and cook briefly.
- Stir in Arborio rice and toast 1–2 minutes.
- Add white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring constantly.
- After 10 minutes, add zucchini, asparagus, and peas.
- Continue adding broth and stirring until rice is tender.
- Remove from heat and stir in butter, Parmesan, lemon zest, and parsley.
- Season and serve immediately.
Notes
Always use warm broth for smooth cooking. Stir consistently for creamy texture. Reheat leftovers with a splash of broth. Turn leftovers into crispy risotto cakes if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg