Description
Indulge in the flavors of spring with this creamy and satisfying Spring Vegetable Risotto. Packed with seasonal vegetables and Parmesan cheese, this Italian classic is perfect for a comforting meal any day of the week.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot (finely chopped)
- 2 garlic cloves (minced)
- 1 cup Arborio rice
- ½ cup dry white wine (optional)
- 4 cups low-sodium vegetable broth (kept warm)
Additional Ingredients:
- 1 cup asparagus (cut into 1-inch pieces)
- 1 cup peas (fresh or frozen)
- 1 small zucchini (diced)
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- lemon zest (optional, for garnish)
Instructions
- Sauté Aromatics: In a large saucepan, heat the olive oil and butter over medium heat. Add the shallot and cook until soft, then add garlic and Arborio rice.
- Cook Rice: Pour in white wine (if using) and gradually add warm vegetable broth, stirring until absorbed, about 18–20 minutes.
- Add Vegetables: Stir in asparagus, peas, and zucchini. Continue cooking until vegetables are tender and risotto is creamy.
- Finish and Serve: Remove from heat, stir in Parmesan, salt, pepper, and herbs. Garnish with lemon zest and more Parmesan. Serve warm.
Notes
- Experiment with different spring vegetables like fava beans or spinach.
- For a vegan version, use plant-based butter and skip the cheese or opt for a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
