Description
This Healthy Spring Vegetable Risotto is creamy, fresh, and full of seasonal vegetables like zucchini, peas, and asparagus. Made with Arborio rice and finished with Parmesan and lemon, it’s a light yet comforting vegetarian meal perfect for spring.
Ingredients
Scale
- 1 cup Arborio rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small zucchini, diced
- ½ cup peas
- 6–8 asparagus spears, sliced
- 4 cups warm vegetable broth
- ½ cup grated Parmesan cheese
- 1 tablespoon butter
- Juice of ½ lemon
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a pan and cook onion until soft.
- Add garlic and cook briefly.
- Stir in Arborio rice and toast lightly.
- Add warm broth one ladle at a time, stirring frequently.
- After 10 minutes, add zucchini, peas, and asparagus.
- Continue adding broth and stirring for 18–20 minutes.
- Remove from heat and stir in butter and Parmesan.
- Add lemon juice and parsley.
- Season with salt and pepper and serve immediately.
Notes
Always use warm broth for creamy texture. Stir often to release starch. Add extra lemon for brightness. Store leftovers up to 3 days and reheat with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 18mg