Description
A creamy and comforting spring vegetable risotto made with tender arborio rice, fresh seasonal vegetables, and fragrant herbs, creating a rich yet vibrant dish.
Ingredients
- 1 1/2 cups arborio rice
- 2 tablespoons olive oil or butter
- 1 small onion or shallot, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (kept warm)
- 1 cup asparagus, chopped
- 1/2 cup peas
- 1 small zucchini, diced
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh herbs (parsley, basil, or chives), chopped
- 1 teaspoon lemon zest
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a large pan, heat olive oil or butter over medium heat. Sauté the chopped onion or shallot until soft and translucent.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the arborio rice and toast for 1–2 minutes, coating it well with the oil or butter.
- Begin adding warm broth one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
- After about 10 minutes, add the chopped asparagus, peas, and zucchini.
- Continue adding broth and stirring until the rice is creamy and cooked al dente, about 25–30 minutes total.
- Stir in the parmesan cheese, fresh herbs, and lemon zest.
- Season with salt and black pepper to taste.
- Serve immediately while warm and creamy.
Notes
- Stir frequently to release the rice’s starch for a creamy texture.
- Add a splash of white wine before the broth for extra depth of flavor.
- Use seasonal vegetables like spinach or mushrooms as alternatives.
- For a vegan version, omit parmesan or use a plant-based substitute.
- Add extra butter or cream at the end for a richer finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
