Description
This Simple Spring Vegetable Risotto is creamy, fresh, and filled with asparagus, peas, zucchini, and Parmesan cheese. A perfect light yet comforting seasonal dinner recipe.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup warm water
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup asparagus, chopped
- 1 cup zucchini, diced
- 3/4 cup peas
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- Zest of half a lemon
- 2 tablespoons fresh parsley
- Salt and black pepper to taste
Instructions
- Sauté onion and garlic in olive oil until soft.
- Add Arborio rice and toast 2 minutes.
- Pour in white wine and cook until evaporated.
- Add warm broth one ladle at a time, stirring continuously.
- Add asparagus, zucchini, and peas halfway through cooking.
- Continue adding broth until rice is creamy and tender.
- Remove from heat and stir in butter, Parmesan, lemon zest, and parsley.
- Season with salt and pepper and serve immediately.
Notes
Keep broth warm for best texture. Stir consistently but gently. Serve immediately. Add extra broth when reheating leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg