Description
This Homemade Spring Vegetable Risotto is creamy, comforting, and full of fresh seasonal vegetables like asparagus, peas, and zucchini. Made with Arborio rice slowly cooked in warm broth and finished with Parmesan and lemon zest, this risotto delivers rich flavor with a light, vibrant spring touch. Perfect for weeknight dinners or elegant gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (200g) Arborio rice
- 1/2 cup (120ml) dry white wine
- 4 cups (1 liter) warm vegetable broth
- 1 cup fresh asparagus, cut into small pieces
- 1 cup fresh or frozen peas
- 1 small zucchini, diced
- 1/2 cup (50g) grated Parmesan cheese
- 1 tablespoon butter
- Salt to taste
- Black pepper to taste
- Zest of 1/2 lemon
- 2 tablespoons fresh parsley or mint, chopped
Instructions
- Heat vegetable broth in a saucepan and keep it warm over low heat.
- In a large pan, heat olive oil over medium heat.
- Add chopped onion and cook until soft and translucent.
- Add minced garlic and cook for 1 minute.
- Stir in Arborio rice and toast for 2 minutes.
- Pour in white wine and stir until fully absorbed.
- Add warm broth one ladle at a time, stirring frequently and allowing it to absorb before adding more.
- Halfway through cooking, stir in asparagus, peas, and zucchini.
- Continue adding broth and cooking for about 18–20 minutes until rice is tender and creamy.
- Remove from heat and stir in butter, Parmesan cheese, lemon zest, salt, and pepper.
- Let rest for 2 minutes, garnish with fresh herbs, and serve immediately.
Notes
Always use warm broth to maintain even cooking. Stir regularly but gently to release the rice’s natural starch. Serve immediately for the creamiest texture. Store leftovers in the refrigerator for up to 3 days and reheat with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg