Description
This vegetarian spring vegetable risotto features creamy Arborio rice slowly cooked with fresh zucchini, asparagus, peas, and finished with Parmesan and lemon zest. A comforting yet light seasonal dinner perfect for spring evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4–5 cups warm vegetable broth
- 1 small zucchini, diced
- 1 cup asparagus, chopped
- 1 cup peas
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Zest of 1 lemon
- Salt and black pepper to taste
- 2 tablespoons fresh parsley or basil
Instructions
- Heat olive oil in a pan and sauté onion until soft.
- Add garlic and cook briefly.
- Stir in Arborio rice and toast for 2 minutes.
- Add white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring constantly.
- Add zucchini and asparagus halfway through cooking.
- Add peas during the last 5 minutes.
- Cook until rice is tender but slightly firm.
- Remove from heat and stir in butter and Parmesan.
- Add lemon zest and herbs, then serve immediately.
Notes
Keep broth warm during cooking. Stir constantly for creamy texture. Serve immediately for best consistency. Reheat with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg