Description
This Spring Vegetable Risotto with Parmesan combines creamy Arborio rice with fresh asparagus, peas, zucchini, and rich Parmesan cheese for a comforting yet light seasonal meal.
Ingredients
Scale
- 1 1/2 cups (300g) Arborio rice
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup (120ml) dry white wine
- 5 cups (1.2 liters) warm vegetable broth
- 1 small zucchini, diced
- 1 cup (150g) asparagus, chopped
- 3/4 cup (100g) fresh peas
- 1/2 cup (50g) grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Zest of 1/2 lemon
Instructions
- Warm the vegetable broth in a saucepan.
- Sauté onion in olive oil and 1 tablespoon butter until soft.
- Add Arborio rice and toast for 2–3 minutes.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring continuously.
- Add asparagus and zucchini halfway through cooking.
- Add peas during the last 5 minutes.
- Remove from heat and stir in remaining butter and Parmesan.
- Add parsley and lemon zest, season, and serve immediately.
Notes
Do not rinse the rice to keep its starch. Stir gently and consistently for creamy texture. Reheat leftovers with extra 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: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg