Description
This Easy Spring Vegetable Risotto is creamy, fresh, and full of seasonal vegetables like asparagus, zucchini, and peas. Slow-cooked Arborio rice with Parmesan and lemon creates a comforting yet elegant vegetarian dish perfect for spring dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups warm vegetable broth
- 1 cup asparagus, chopped
- 1 cup zucchini, diced
- ½ cup peas
- ½ cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and black pepper to taste
- Zest of ½ lemon
- 2 tablespoons fresh parsley
Instructions
- Heat olive oil and sauté onion until soft.
- Add garlic and cook briefly.
- Stir in Arborio rice and toast for 2 minutes.
- Pour in white wine and let it evaporate.
- Add warm broth one ladle at a time, stirring continuously.
- After 10 minutes, add asparagus and zucchini.
- Add peas during the last 5 minutes of cooking.
- When rice is tender, remove from heat and stir in butter and Parmesan.
- Season with salt, pepper, lemon zest, and parsley. Serve immediately.
Notes
Use warm broth for best texture. Stir consistently to release starch. Serve immediately for creamy consistency. Store leftovers up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg