Description
This Creamy Spring Vegetable Risotto features Arborio rice slowly cooked with fresh asparagus, zucchini, peas, Parmesan cheese, and lemon zest. It is a comforting yet light seasonal dish perfect for spring lunches or elegant dinners.
Ingredients
Scale
- 1 1/2 cups (300g) Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups warm vegetable broth
- 1 cup asparagus, chopped
- 1 cup zucchini, diced
- 1/2 cup fresh peas
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- Zest of 1/2 lemon
- Fresh parsley for garnish
Instructions
- Heat olive oil and sauté onion until soft.
- Add garlic and Arborio rice. Toast 2 minutes.
- Pour in white wine and let it absorb.
- Add warm broth one ladle at a time, stirring constantly.
- Add asparagus, zucchini, and peas halfway through cooking.
- Continue adding broth and stirring until rice is tender.
- Stir in butter and Parmesan cheese.
- Add lemon zest, season, and serve immediately.
Notes
Always use warm broth for smooth cooking. Do not rinse the rice. Stir consistently to achieve creamy texture. Serve immediately for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg