Description
This Spring Garden Vegetable Risotto is a creamy, comforting vegetarian dish made with Arborio rice, fresh asparagus, sweet peas, zucchini, Parmesan cheese, and bright lemon zest. It celebrates seasonal vegetables and delivers rich flavor with a beautifully creamy texture — perfect for a fresh spring dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups warm vegetable broth
- 1 cup fresh asparagus, cut into small pieces
- 1 cup fresh peas
- 1 small zucchini, finely diced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Zest of 1/2 lemon
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and sauté until soft.
- Add garlic and cook for 1 minute.
- Add Arborio rice and toast gently for 2 minutes.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring frequently and allowing absorption before adding more.
- After 10 minutes, add asparagus and zucchini.
- Continue adding broth and stirring.
- Add peas during the last 5 minutes of cooking.
- Cook until rice is creamy and tender but slightly firm in the center.
- Remove from heat and stir in butter and Parmesan.
- Add lemon zest, parsley, salt, and pepper. Serve immediately.
Notes
Use warm broth for even cooking. Stir gently but consistently for the creamiest texture. Serve immediately, as risotto thickens as it cools. Store leftovers in the refrigerator for up to 2 days and reheat 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: 420
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 20mg