Description
This Italian Spring Vegetable Risotto is creamy, fresh, and full of asparagus, peas, and zucchini. Made with Arborio rice and finished with Parmesan and lemon zest, it is a comforting yet light seasonal dish perfect for spring dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups warm vegetable broth
- 1 cup fresh asparagus, chopped
- 1 cup fresh or thawed peas
- 1 small zucchini, diced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Zest of 1/2 lemon
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and cook until soft. Add garlic and cook 30 seconds.
- Add Arborio rice and toast for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring until absorbed before adding more.
- After about 15 minutes, stir in asparagus, peas, and zucchini.
- Continue adding broth and stirring until rice is creamy and al dente.
- Remove from heat and stir in butter and Parmesan.
- Season with salt, pepper, parsley, and lemon zest. Serve immediately.
Notes
Always use warm broth for proper texture. Do not rinse Arborio rice. Serve immediately for best creaminess. Leftovers can be reheated with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg