Creamy Spring Veg Risotto
A delightful risotto that celebrates spring with fresh vegetables, creamy Arborio rice, and fragrant herbs, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth (low sodium, warmed) Keep the broth warm while cooking.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh peas (or frozen if out of season)
- 1 cup asparagus, chopped into 1-inch pieces
- 1/2 cup white wine (optional but recommended)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter Use vegan butter for a vegan version.
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 tablespoons lemon juice
- Fresh parsley, chopped, for garnish
- Salt and pepper to taste Adjust at the end of cooking.
Instructions
Preparation
- In a saucepan, heat the vegetable broth over medium heat until it’s just simmering. Keep it warm on low heat as you prepare your risotto.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the skillet, stirring it with the onions and garlic. Toast the rice for about 2 minutes.
- Pour in the white wine (if using) and stir until mostly absorbed.
- Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until absorbed. This should take about 18-20 minutes.
- Once the rice is cooked, stir in the fresh peas and chopped asparagus. Cook for about 2-3 minutes until tender.
- Remove from heat and stir in butter, Parmesan cheese, and lemon juice until melted. Season with salt and pepper.
Serving
- Serve warm, garnished with fresh parsley.
Notes
For best results, stir consistently while adding broth. Use quality ingredients for flavor and nutrition. Variations: add herbs or different vegetables.