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Spring Vegetable Risotto

Spring Vegetable Risotto

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 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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