Spring Vegetable Risotto
Ready in 45 min. Dinner recipe. A creamy risotto bursting with fresh spring vegetables and herbs. Get step-by-step instructions, nutrition info, and tips o
Instructions
Step 1
Prepare the vegetables: Trim the asparagus and cut into 1-inch pieces. Thinly slice the leek, discarding the dark green tops. Finely chop the onion and mince the garlic. If using fresh peas, shell them.
Step 2
Blanch the asparagus and peas: Bring a pot of salted water to a boil. Add asparagus and peas, cook for 2 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.
Step 3
Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp butter and olive oil over medium heat. Add onion and leek, cook for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
Step 4
Toast the rice: Add Arborio rice to the pot and stir to coat with oil. Cook for 2-3 minutes until the edges of the rice become translucent.
Step 5
Deglaze with wine: Pour in white wine and stir constantly until fully absorbed.
Step 6
Add broth gradually: Add warm vegetable broth one ladleful at a time (about 1/2 cup), stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for 20-25 minutes until rice is al dente and creamy.
Step 7
Finish the risotto: Stir in blanched asparagus, peas, remaining 2 tbsp butter, Parmesan cheese, lemon zest, and 1 tbsp lemon juice. Cook for 2 more minutes until vegetables are heated through.
Step 8
Season and serve: Remove from heat. Stir in chopped parsley and mint. Season with salt and pepper to taste. Serve immediately in shallow bowls, garnished with extra Parmesan and a sprinkle of herbs.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
