Spring Vegetable Risotto

Spring Vegetable Risotto is a creamy and comforting dish that celebrates the vibrant flavors of the season. Made with Arborio rice, it is slowly cooked in a rich vegetable broth, allowing the grains to absorb all the flavors while achieving a creamy texture. The risotto is studded with a colorful array of fresh spring vegetables, such as peas, asparagus, and baby spinach, adding both color and a burst of freshness. Finished with a sprinkle of Parmesan cheese and a touch of lemon zest, each spoonful offers a delightful balance of richness and brightness. This dish is perfect as a standalone meal or as a side, inviting the essence of spring into every bite.

Spring Vegetable Risotto

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Side Dish

Servings 4 servings

Ingredients

  

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• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion (finely diced)
• 2 garlic cloves (minced)
• 1 cup asparagus (cut into 1-inch pieces)
• 1 cup fresh peas
• 1/2 cup chopped spring onions
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

 

• Heat vegetable broth in a separate saucepan and maintain at a gentle simmer (around 180°F).
• Heat olive oil in a large skillet over medium heat until shimmering.
• Add diced onion and cook for 4 minutes until translucent.
• Add minced garlic and cook for 1 minute until fragrant.
• Add Arborio rice and toast for 2 minutes, stirring constantly until grains turn slightly translucent at the edges.
• Pour in 1/2 cup of warm broth and stir continuously until fully absorbed. Continue adding broth 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next (this takes about 18-20 minutes total).
• Add asparagus pieces and fresh peas when the rice is halfway cooked (after about 10 minutes of adding broth).
• Stir in chopped spring onions during the last 3 minutes of cooking.
• Remove skillet from heat when rice is al dente and mixture is creamy.
• Stir in grated Parmesan cheese until melted and fully incorporated.
• Fold in unsalted butter until the risotto becomes glossy.
• Add lemon juice and chopped fresh parsley, stirring to combine evenly.
• Let rest for 2 minutes before serving to allow flavors to meld.

Keyword Risotto, Spring Vegetable Risotto

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