Spring Vegetable Risotto
Spring Vegetable Risotto is a delightful, creamy dish perfect for celebrating the season’s freshest vegetables. With vibrant asparagus and sweet peas combined with rich Parmesan, this risotto is not only easy to prepare but also an impressive centerpiece for any gathering. Enjoy the symphony of flavors that will transport you to sunny afternoons and cherished memories with every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth (warm)
- 1 cup fresh asparagus (chopped)
- 1 cup sweet peas (fresh or frozen)
- 1 medium shallot (finely chopped)
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper (to taste)
- 1/4 cup fresh herbs (basil or parsley, chopped)
Instructions
- In a large pot over medium heat, warm olive oil and sauté chopped shallots until translucent (about 3 minutes).
- Add Arborio rice, stirring for 2 minutes until lightly toasted.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously until absorbed (approximately 18-20 minutes).
- Halfway through cooking, incorporate chopped asparagus and peas.
- Once the rice is al dente, remove from heat and stir in grated Parmesan and fresh herbs.
- Let sit uncovered for 5 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Feel free to customize your risotto with seasonal vegetables like mushrooms or zucchini. For extra creaminess, stir in a bit of butter just before serving.