Spring Vegetable Risotto
Ready in 45 min. Dinner recipe. A creamy Italian rice dish bursting with fresh seasonal vegetables. Get step-by-step instructions, nutrition info, and tips
Instructions
Step 1
Prepare vegetables: Trim asparagus and cut into 1-inch pieces. Thinly slice leeks and rinse well to remove grit. Mince garlic and chop shallot.
Step 2
Blanch asparagus: Bring a pot of salted water to boil. Add asparagus and cook for 2 minutes until bright green. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
Step 3
Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon butter and olive oil over medium heat. Add shallot and cook for 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Step 4
Toast rice: Add arborio rice to the pot and stir to coat with oil. Cook for 2 minutes until rice becomes slightly translucent at the edges.
Step 5
Deglaze with wine: Pour in white wine and stir constantly until fully absorbed, about 2 minutes.
Step 6
Add broth gradually: Add 1 cup of warm vegetable broth to the rice. Stir frequently until most liquid is absorbed. Continue adding broth 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes total.
Step 7
Add vegetables: When rice is almost tender (after about 15 minutes of cooking), stir in leeks and peas. Continue cooking with remaining broth.
Step 8
Finish risotto: When rice is al dente (creamy but with a slight bite), remove from heat. Stir in blanched asparagus, remaining 2 tablespoons butter, Parmesan cheese, lemon zest, and 1 tablespoon lemon juice. Season with salt and pepper to taste.
Step 9
Rest and serve: Cover and let rest for 2 minutes. Stir in chopped parsley. Serve immediately in shallow bowls, garnished with extra Parmesan and a sprinkle of black pepper.
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Nutrition Facts
Per serving
Approximate values based on standard ingredients
