Irresistibly Creamy Spring Vegetable Risotto Delight
This Spring Vegetable Risotto is a creamy celebration of seasonal flavors, featuring asparagus, peas, and carrots for a delightful weeknight dinner.
Servings 4 servings
Calories 450kcal
Equipment
- large sauté pan
Ingredients
For the Risotto
- 1 cup Arborio rice Can substitute with Carnaroli or Vialone Nano.
- 4 cups Vegetable broth Keep warm for better texture.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced, avoid browning.
- 2 tablespoons Olive oil Can replace with butter.
- 2 tablespoons Unsalted butter Omit for vegan version.
For the Veggies
- 1 cup Asparagus Chopped.
- 1 cup Peas Fresh or frozen.
- 1 cup Baby carrots Sliced thinly.
- 1 medium Zucchini Chopped.
To Finish
- 1/2 cup Parmesan cheese Or nutritional yeast for dairy-free.
- 1/4 cup Fresh parsley Chopped, for garnish.
- 1 tablespoon Lemon juice Or vinegar for acidity.
- to taste Salt & pepper
Instructions
Cooking Instructions
- Wash, trim, and chop asparagus, carrots, zucchini, and parsley.
- Heat olive oil and butter in a large sauté pan over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for about 30 seconds, avoid browning.
- Pour in Arborio rice and toast for 1-2 minutes until edges turn translucent.
- Slowly add warm vegetable broth, ½ cup at a time, stirring continuously for about 18-20 minutes.
- Halfway through cooking, mix in sliced carrots and asparagus. Add peas and zucchini in the last 3-4 minutes.
- Remove pan from heat, stir in Parmesan cheese, fresh parsley, and lemon juice. Season with salt and pepper.
- Dish out the risotto immediately.
Notes
Serve immediately for the best texture. You may drizzle with extra olive oil before serving.