Description
A creamy and fresh spring risotto made with tender seasonal vegetables, aromatic herbs, and perfectly cooked arborio rice for a comforting yet light dish.
Ingredients
- 1 cup arborio rice
- 2 tablespoons olive oil or butter
- 1 small onion or shallot, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth, warm
- 1/2 cup white wine (optional)
- 1 cup asparagus, cut into pieces
- 1/2 cup green peas
- 1 cup zucchini or spinach
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh herbs (parsley, basil, or chives)
- Salt to taste
- Black pepper to taste
Instructions
- Heat broth in a pot and keep it warm over low heat.
- In a large pan, heat olive oil or butter and sauté onion or shallot until soft and translucent.
- Add garlic and cook briefly until fragrant.
- Stir in arborio rice and toast for 1–2 minutes.
- Pour in white wine if using and cook until mostly evaporated.
- Add warm broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more.
- Halfway through cooking, add asparagus and peas.
- Stir in zucchini or spinach near the end of cooking.
- Continue adding broth until rice is creamy and tender with a slight bite.
- Remove from heat and stir in Parmesan cheese and fresh herbs.
- Season with salt and black pepper, then serve immediately.
Notes
- Stir frequently to release starch and create a creamy texture.
- Add lemon zest for extra brightness.
- Include mushrooms for a deeper, earthy flavor.
- Use Pecorino cheese for a sharper taste.
- Add grilled chicken or shrimp for extra protein.
- Reheat with broth or water to restore creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
