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 the vegetables: Trim the asparagus and cut into 1-inch pieces. Thinly slice the leek, using only the white and light green parts. Mince the garlic. If using fresh peas, shell them; if using frozen, thaw.
Step 2
Sauté the vegetables: In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp butter and 2 tbsp olive oil over medium heat. Add the leek and cook for 3-4 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the asparagus and peas, and cook for 2-3 minutes until bright green. Remove the vegetables from the pot and set aside.
Step 3
Toast the rice: In the same pot, add the arborio rice and toast for 1-2 minutes, stirring constantly, until the grains are lightly golden and fragrant.
Step 4
Deglaze with wine: Pour in the white wine and stir continuously until the wine is fully absorbed by the rice, about 2 minutes.
Step 5
Add broth gradually: Add 1 cup of warm vegetable broth to the rice, stirring frequently until the liquid is mostly absorbed. Continue adding broth 1/2 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 until the rice is creamy and al dente.
Step 6
Combine vegetables: When the rice is almost done, stir in the reserved sautéed vegetables and cook for 2-3 minutes to heat through.
Step 7
Finish the risotto: Remove the pot from heat. Stir in the remaining 2 tbsp butter, Parmesan cheese, lemon juice, parsley, salt, and pepper. Mix until creamy and well combined.
Step 8
Serve: Divide the risotto among bowls. Garnish with extra Parmesan and parsley if desired. Serve immediately while hot.
People Also Ask
Reviews
Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
